224 BOSTON
FAILWednesday, October 9, 2024 at 12:03 AM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed raw shell eggs stored out of refrigeration at cooking line @ 80F. PIC voluntarily disposed and dentured with bleach while on site. Discussed with PIC to maintain cold holding @ 41F or below. COS
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Observed incomplete shell stock tags for oysters and mussels. Discussed with PIC to ensure to complete tags by including the last date sold of food item
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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.117-PF
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Observed low temp dish machine testing chlorine @ 0ppm. Discussed with PIC to contact company for repairs. Instructed all utensils be cleaned and sanitized in 3 bay sink with proper sanitization.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.