Superstar Cuisine
PASSTuesday, September 16, 2025 at 7:11 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed eggs being stored on the middle shelf in the refrigeration unit. Recommended making on side all vegatables and the other side meat and eggs. Organize the refrigeration unit and provide proper storage.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No towels at the hand sink in the kitchen or in the bathroom downstairs. PIC provided towels at the time of the inspection. Ensure towels or means to dry hands are provided at all times.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed food items being stored in the refrigeration unit with no covers/lids. Provide lids/covers Observed open bags of rice beans and flour. Provide food grade containers with lids. Observed open tomato cans. Provide food grade containers.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed soiled floor in the basement. Sweep and organize basement. Remove soda racks. Observed grease build up under the fryolators. Degrease floors to remove grease build up. Observed soiled backsplash and stove top. Clean to remove soil and grease.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean