BACKWOODS PIZZA
FAILWednesday, September 22, 2021 at 4:54 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 50F Deli ham 55F / Prepared daily in the mornings / Discussed cooling food down in the walk in before putting out for service in the top reach in / Provide 41F or below. Food will be cooled down in walk in
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.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Hood vents with visible grease above flat grill / Clean to remove.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Ceiling vents and tiles surrounding throughout establishment with visible dust / Clean to remove Walls near fry station with visible soils / Clean to remove Walls in back near floor mixer with visible soils / Clean to remove Walls in front dining area and register area with visible soils / Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.