A + B Burgers
FAILWednesday, April 16, 2025 at 5:38 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Numerous products in containers on the counters at the time of the inspection: Raw in shell eggs 49F cut lettuce 46F spinach dip 48F cheese 50F Per the PIC the products may have been on the counter 30min Ensure products are held at 41F or below- Returned to refrigeration at 39F
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Repeated priority violations on inspection report- Review with staff
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwash sink was blocked with the lift top from the refrigeration unit and there were cleaning supplies in the sink- Handwash sink shall remain clear for use- Corrected on site
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.