Aceituna Grill
FAILThursday, February 6, 2020 at 4:35 PM
Violations Cited
590.003/3-401.11-P
Raw Animal Foods-Cooking (P)
Chicken sharwarma 152F. Cook until 165F. Measure final cooking temperatures with a probe bimetalic stem thermometer prior to slicing for service. Establishment using surface thermometer. Product removed from service until reaches 165F. COS.
Why This Matters
This violation directly contributes to foodborne illness risk
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)
Hummus 53F Lentils and rice 57F. Maintain cold holding at below 41F. Corrected on site. PIC added indirect contact with ice. 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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Flip top unit at service line running at 60F. Repair to maintain at below 41F. Corrected on site with indirect contact with ice for product out of temperature for less than one hour.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.