Yang Guo Fu Malatang
FAILFriday, February 9, 2024 at 5:29 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Containers of raw beef and chicken stored over produce in service refrigerator. Packages of raw chicken and beef stored over ready to eat foods in walk-in refrigerator. Corrected on site. Store raw meat below produce and ready to eat foods at all times to prevent cross contamination.
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.
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Garnish station for self-service has no sneeze guard. Remove self-service station until it can be safely protected from consumer contamination.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw chopped garlic in oil stored on counter at 50F. Container placed on ice. Store chopped garlic cold below 41F at all times.
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.
590.007/7-202.12-P
Conditions of Use (P)
Unknown chemical attached to sanitizer dispenser at 3 compartment sink. Label states mop fluid/ floor cleaner but chemical is purple not the green of floor cleaner: Ecolab Wash and Walk.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Staff unable to set up 3 compartment sink. Unknown chemical attached to sanitizer dispenser at 3 compartment sink. Staff observed using soiled wiping cloths on counters. Retrain staff to monitor and identify chemicals and safely set up 3 compartment sink. Review food safety and cross contamination with staff and set up sanitizing buckets for wiping cloths.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Hand sink in warewashing area out of towels. Corrected on site. Ensure hand sinks have soap and towels at all times.
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.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Bean sprouts stored in water. Water discarded. Storing bean sprouts in water allows for increased bacterial growth.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wipong cloths used to wipe counters and cutting boards without sanitizer. Store wiping cloths in sanitizing solution at all times to prevent cross contamintation
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Soiled cardboard observed covering shelf under rice cooker on shelf under raw meat in walk-in refrigerator and floor behind self-service counter. Discard old cardboard and discontinue using cardboard for lining.
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.