Wing Stop
FAILFriday, February 9, 2024 at 4:36 PM
Violations Cited
590.002(E)/2-201.11-PF
(B) & (E) Responsibility of Permit Holder Person in Charge and Conditional Employees (Pf )
The PIC was not knowledgeable on the Illness policy. Ensure that the illness policy is posted on the wall and that you are knowledgeable on the Illness policy. Train staff.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed chicken wings being held on the service line. Chicken wing temperature 125F. PIC stated that the wings are taken from the refrigerator placed into the flyolator and then transferred into the bowl until needed. Ensure that hot holding temperatures are 135F or above. PIC discarded the chicken wings and employee made additional wings.
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.
590.003(D)/3-501.19-PF
Time as a Public Health Control ( Pf)
PIC will need to provide SOP for the french fries and dressing. Found blanched frenches fries out cooling and was told will be out until 70F and PIC stated it will be a few hours. Please provide SOP to Health Division office by email.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Discontinue to thaw at room temperature any foods. At this time found corn thawing at room temperture
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Observed a good amount of soil and grease on the floor under equipment near the lockers. Clean floors to remove soil.
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)
Hood filters will need to be cleaned. Hood sticker good until March 2024
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.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
Observed unused items around the dumpster area and a pile of debris behind the dumpster. Clean to remove unused equipment and debris.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L1
No Chokesaver certificate posted- more that 25 seats. Please provide allergen signage at front counter as discussed.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements