Bell In Hand
FAILThursday, August 8, 2019 at 3:59 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
There are items stored above the fill line in the table-top refrigerator; sour cream 50F fish 53F. Provide proper cold holding of 41F or below. (The manager was able to take corrective action and had employees discard items out of temperature and redo the fridge with attention to fill lines)
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
The tags are not being marked with the date it was emptied. Keep the tage with the product if the bag is split make a duplicate tag and mark the date the bag is emptied for traceback.
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
They are cooling the chowder in a deep container in the fridge. The chowder is 138F so they just began cooling. Provide a method to cool items quickly (The manager took corrective action and broke it into small batches and iced them)
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 food safety procedures. Train all staff. Document corrective actions taken.