Totto Ramen
PASSTuesday, September 29, 2020 at 5:49 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Fresh ready to eat sprouts / produce being rinsed off in the three bay sink directly beside exposed raw foods thawing out - discontinue practices and rinse off produce in the designated prep sink as discussed during inspection
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.
590.003/3-501.14-P
Cooling (P)
Deep plastic food containers are being used to cool down foods - containers are not being broken down into smaller containers before being placed into the refrigeration units - unable to ensure a proper cooling temperature is being met within the 2-4-and six hour time line. Verify and document temperatures as discussed during inspection
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
PIC / Manager during time of inspection was unable to explain proper cooling methods of stock and homemade broths- I went over the proper procedures to properly cool foods down in the proper time perimeter.
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.
590.004/4-101.17-C
Wood Use Limitation (C)
Large wooden spatula being used to stir broth appears compromised with visible burn marks and splintered areas discontinue use
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.
590.004/4-102.11-C
Characteristics-Single-Service and Single-Use (C)
Remove napkins out for customer self service near the front counter area
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.
590.006/6-301.14-C
Handwashing Signage (C)
Clearly identify all hand sinks accordingly throughout the facility - clearly identify the prep sink and produce rinse sink as discussed as to minimize potential contamination
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove all chemicals Miracle grow and other non food items away from the food service areas as discussed to reduce potential contamination
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.