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PASSFriday, April 1, 2022 at 6:11 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
PIC not able to demonstrate proper hand washing. Hand soap not available at sink. PIC provided when instructed.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Thawing raw salmon and raw white fish in package in metal pan in refrigerator with cooked octopus. Discussed with PIC how contamination can occur between raw and ready to eat(cooked) foods. PIC voluntarily disposed of cooked octopus.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked eel in microwave at 81F shrimp tempura 74F at room temperature. PIC discarded
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-502.12-P
Reduced Oxygen Packaging Criteria (P)
Fish in cryovac bag not thawing properly...PIC removed fish from sink and placed in refridgerator with open slit as instructed.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-402.13-P
Conveying Sewage (P)
Prep sink with foul smelling water backed up into basin. Repair clean and sanitize equipment.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-103.12-P
Conformance with Approved Procedures (P)
Haccp plan from 2018 reviewed. Owner is not following the calibration procedures recipe nor required logging of pH. Haccp plan will need to be updated and submitted to Health Division for approval. Per in charge plan on file has changed. Provide updated plan for approval ensure compliance with approved plan and submit updated laboratory report.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
PIC Runhua Zua not conforming of the HACCP Plan provided he states the recipe is incorrect but has not provided an updated haccp plan. Unable to obtain an accurate reading of the pH on the meter. Multiple foods left at room temperature uncovered. Evidence of infestation with multiple droppings on food prep counters cabinets ledges and around equipment. Unable to demonstate proper manual warewashing at the 3 bay compartment. Foods being prepared while unable to wash hands properly. No soap at hand wash station. No active managerial control. Other violations noted.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-103.11-PF
(O) Person in Charge-Duties (Pf)
PIC unable to obtain an accurate reading of the pH on the meter. Multiple foods left at room temperature uncovered. Evidence of infestation with multiple droppings on food prep counters cabinets ledges and around equipment. Unable to demonstate proper manual warewashing at the 3 bay compartment. Foods being prepared while unable to wash hands properly. No soap at hand wash station.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.115-PF
Warewashing Machines Temperature Measuring Devices (Pf)
3 Bay compartment sanitize temperature 54F. PIC not able to demonstrate proper warewash set up and no knowledge of required temperature for wash rinse sanitize.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Rice cooker and soup pot with visible build up of grease. Clean. Stored knives in holder with discoloration and rust. Clean and remove
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Multiple areas with evidence of infestation. Droppings on cabinets shelves prep areas with open food and around food contact equipment. Clean and remove. Provide updated pest report from licensed exterminator.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-501.13-C
Thawing (C)
Multiple fish thawing in metal pan wrapped in seran wrap and cryovac bags with saturation in the pan. PIC removed and seperated appropriately.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges used to clean equipment. Discontinue.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Knife holder on wall soiled with grease and heavy dust buildup. Clean. Exterior of food storage containers inside of freezer heavy soils exterior of bulk food bins. Clean
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Dishwasher waste hose is placed in a bucket not properly plumbed. Remove and Repair. Prep sink with direct waste. Provide indirect to waste.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.15-C
Outside Receptacles (C)
Outside trash and debris in storage area. Remove and clean
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.