Sweet Rice
FAILTuesday, January 3, 2023 at 7:31 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple containers of raw vegetables held at room temperature by cooking line- Properly hold cold TCS foods at 41F or below. Oil and garlic mixture held at room temperture at cooking line - Properly hold TCS foods at 41F or below - refrigerate
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.
590.008/8-103.12-P
Conformance with Approved Procedures (P)
Staff unable to calibrate meter correctly no instructions on file - Review HACCP plan and train employees and provide evidence of yearly training and manager's HACCP reivew. Provide updated parasite destruction letters.
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.
590.003/3-302.15-PF
Washing Fruits and Vegetables (Pf)
Cutting mushrooms without washing - Produce must be washed before cutting.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Sauces cooling in large deep pots on the floor in dish washing area - removed from floor and placed in large ice filled bin. Suggested cooling in ice bath in the basement prep area.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety 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)
Equipment stored as clean under prep table soiled with dried on food - clean equipment before use. Soup station positioned next to handwashing sink wet hands dripping onto soup bowls - relocate bowls away from area. Any equipment no longer cleanable should be discarded and replaced. Rusty strainers pans etc.
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting boards heavily scored - resurface or replace
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)
Heavy carbon build up on hood and vent over cooking line - Clean to remove Clean floors under and around eqipment in kitchen. Clean walls behind dish machine and 3 bay sink upstairs & prep sink downstairs Shelving above 3 bay sink soiled with food stains - Clean to remove Walls in basement encrusted with stains - clean to remove All surfaces should be clean to sight and touch. Lining shelves with cardboard and storing equipment in cardboard boxes - Provide food grade containers to store equipment and to line shelves.
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Basement is cluttered with unused equipment - remove any equipment no longer in use
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.