Shaw's Supermarkets No. 1208

March 30, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings13
critical findings2

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Failed findings

Hot and Cold Watercritical

Inspector note: Several hand wash stations and ware wash 90 F. Ensure hot water at above 110F. Plumber on site. Utilizing hand wash stations with proper temperatures. Provide plumbers report ASAP.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Monitors hot water requirements and equipment for hot holding. Other issues addressed and connective actins taken immediately.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Meat slicers not cleaned with proper frequency. PIC stated cleaned and sanitized daily. Address.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Handwashing area-remove food products subject to contamination. Seafood-- fresh fish placed directly on ice. Discontinue practice and provide proper storage as discussed. Meat department - store packaged meat in accordance with cooking temperatures poultry ground meats pork and beef.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Two staff members not wearing hair restraints. Corrected while on site.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Deli- hot holding unit for meatballs is not commercial grade. Seafood-mallet used for breaking fish is in disrepair. Dairy case - remove absorbent towels and provide a smooth. easy to clean and durable surface.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Crock pot hot holding meatballs is not commercial grade. Provide Hot holding unit registering 12O F on left side. Address.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Change rinse and sanitize stations in the 3 bay sink to coincide with the food code. Discontinue wash-sanitize rinse steps in meat area.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Cloths gloves hanging on wall soiled. Meat department - cloth gloves hanging on pipes above 3 bay sink. Reviewed proper use of cloth gloves.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean shelving in deli case from old food particles. Seafood - clean shelves in walk in from all visible soils. Produce case -some of the spouts in the produce case being used to hydrate the vegetables are rusted. Clean to remove all rusted areas. Dairy freezer. remove ice buildup-clean air vents from soils.
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Water pressure not working properly in deli area and restrooms. Hot water fluctuates from 60 F to 90F.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels in dispenser. Corrected immediately. No signage in restroom.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean walls from stains and soils throughout area. Repair where not smooth cleanable. Dairy - clean waste drain from condensation.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 25, 2008: 13 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.