Sweet Rice
FAILMonday, September 9, 2024 at 5:45 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
PIC will need to review with all staff to properly cool foods that have been just prep back down to 41F or below. Finding this at two station not to being done.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken that was par-cooked in flip at 48F. PIC removed and put into a walk in until at proper temperature. At sushi bar found raw fish that was just finished being prepped at 61F. PIC removed and put into reach in unit to get temperature back down to 41F or below. PIC will need to monitor this with staff and a review training should take place.
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.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Hand sinks in kitchen did not have soap and also the basement prep. PIC corrected at this time. Monitor.
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No paper towles at hand sink in basement prep. This was corrected at this time. Monitor
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
As discussed. PIC will need to install a wall along the floor going down the stair to protect the food that is being preped on the table beside the steps.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Shelves on cooking line bulk food containers and shelves in basment prep will need to be cleaned. Visibly soiled.
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
PIC will need to clean the hood filters holder for the filters and exterior of the hood. Visibly soiled with grease. Hood sticker expired This month please have hood cleaned before re-inspection.
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.
590.004/4-602.11-C
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inside lip of ice machine will need to be cleaned. 9-9-24 Inside lip was not cleaned. Please clean the inside lip and exterior for dry food.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean the floor under and behind the cooking equipment prep tables and basement prep tables and freezers. Clean the wall and ceiling to the right of the hood and clean the wall around the dishwasher. 9-9-24 PIC will need to clean the floor under and behind the cooking line as discussed. The ceiling and pipes to the right of the cook on cook line will also need to be cleaned.
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