Anoush' Ella
PASSFriday, August 23, 2019 at 4:39 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Serving Line Refrigerating Unit- Babaganoush 53F Harrisa Spread 52F Hummus 45F. Maintain all TCS foods at 41F or below. Ensure that they are chilled properly before placing for cold holding. PIC moved above food inside another refrigerating unit.
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)
The refrigerating unit at the serving line registers 32F but it is filled with ice on top. Ensure that it works properly and it has proper ventilation capacity
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.