Yukiya
PASSMonday, February 26, 2024 at 7:15 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cut vegetables stored in ambient temperatures at 55F- Products on the counters less than 1 hour Reviewed with the owner and the products were placed in the refrigerator at 38F
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Evidence of employees dumping products in the handsinks- Review and discontinue
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. 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)
Squeeze bottles missing labeling- Correct
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.
L1
Condition of issuance for non payment of the 2024 Health Permit- Contact the Health Department
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements