BAZAAR ON CAMBRIDGE ST.
PASSTuesday, March 8, 2022 at 5:51 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Observed employee placing packaged soups still warm at retail area (95F). PIC stated soup was just cooked and cooling step was not followed. PIC placed all soups for cooling at walk-in unit. Cool properly soups before placing for cold holding. Use proper cooling methods and monitor proper time and temperatures.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Three Bay Sink- QUATs Sanitizer over 400ppm cooming from pre-mixer. Repair to mantain between 200-400ppm.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.