Angela's Cafe II
PASSMonday, September 23, 2019 at 6:00 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cut tomatoes 46F Diced ham 46F / Items in top reach in across from grill. Discussed keeping lid closed while busy and adding ice to maintain 41F or below and not filling to the top of the container / Items moved to walk in to cool down / Provide 41F or below at all times.
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Knives stored in between refrigeration equipment / Cook removed and brought knives to the dish machine to be cleaned and sanitized / Discontinue and properly store.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Exterior of white bulk food bins with visible soils / Clean to remove Basement walk in - condensor fan cover and ceiling directly above with visible dust and paint chipping / Clean to remove and repaint areas needed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.