Sweet Rice
FAILMonday, December 16, 2024 at 4:18 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
On cooking line found raw whole eggs stored at 48F. PIC will need to store eggs at or below 45F. Egg moved into reach in.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
PIC will need to provide a test kit for the basement three bay sink.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Hand sink on cooking line and one in prep room in basement did not have paper towels. PIC did provide.
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
PIC will need to be sure that bulk food containers have a label. Not all had them in the kitchen.
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Dry fried noodles stored on a shelve uncovered next to boxes that did not have food items in them. Discontinue and provide cover.
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)
PIC will need to clean the top of the dishwasher in kitchen and other cooking equipment on cooking line. Visible soiled. Shelves on cooking line Exterior of bulk food containers.
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 has the hood filters cleaned every two weeks. Filter visibly soiled at this time. Please have them cleaned. Hood sticker good until March 2025
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
PIC will need to clean the floor under cooking equipment dishwasher stairs to basement and under equipment in the basement. Walls on cooking line dishwasher area and basement prep.
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