Sweet Rice
PASS W/ CONDITIONSWednesday, January 11, 2023 at 4:56 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Returned 1/11/23 containers of raw vegetables that were held at room temperture where now held on ice by cooking line- Still not holding proper temperature 41F or below. (carrots 54 herbs 55). Noodles held on line in room temperature (80F) Provide refrigeration or hold on the line to for proper cold holding at 41F or below.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Using residental toaster oven in sushi area for hot holding - replace with commercial grade unit Vegetables held on ice by cooking line out of temperature - provide proper refrigeration to hold at 41f or below
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.
590.004/4-601.11-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)
1/11/23 Observed some general cleaning done but there are still areas that need attention: Heavy carbon build up on hood and vent over cooking line - Clean to remove Floors under and around equipment in kitchen cooking area with food soils and grease build up. Clean Walls behind dish machine and 3 bay sink upstairs stained and soiled -clean to remove Walls behind prep sink downstairs stained and soiled - Clean to remvoe Walls in basement encrusted with stains - clean to remove Concrete shelf at bottom of basement stair with spices have dust and spillled spices - Clean to remove Fryer fryer doors and shelving - heavy grease build up. - Clean to remove Walls with tanks for Ansul systems covered in grease -clean to remvove All surfaces should be clean to sight and touch.
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.