Supreme House of Pizza
FAILThursday, November 18, 2021 at 4:58 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Pans of raw beef stored above boxes of salad dressing packets at cook line reach-in cooler. Container of marinating chicken stored in walk-in cooler above cabbage for salads. Corrected on site. Store raw meats below ready to eat foods to prevent contamination.
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.
590.003/3-501.14-P
Cooling (P)
Covered pan of cooked chicken leftover from previous night in pizza reach-in at 48F. Discarded by PIC. Spread out and uncover foods to ensure proper cooling.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Mouse droppings under front counter. Clean and monitor for activity. Grease and food debris under cookline. Clean to avoid attracting pests. Grease trap under 3 bay sink soiled. Clean to avoid attracting pests.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.