Al's South St. Express
PASSFriday, August 14, 2020 at 5:50 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken inside of the steam table at 110F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Freshly made chicken salad inside of the front service deli cooler with an elevated temperature of 55F. Chicken salad had just been prepared prior to opening. Discontinue and enusre proper cooling methods are in place prior to being placed out for service.
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.