Bijou Night Club
PASSWednesday, May 19, 2021 at 2:18 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken wings cooked from the previous night at 58F. Temperatures were taken at the time of the inspection from both the Health Department and management. PIC at the time of the inspection voluntarily disposed of the chicken wings that were out of temperature. Ensure all TCS foods are being maintained at below 41F.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Dlei cooler on the second floor with an elevated temperature of 55F. Discontinue use unless the unit is able to maintain a temperature of below 41F. Address and make any necessary repairs.
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.
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
Lights above dry storage racks in the basement are not shielded. Provide.
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 food safety procedures. Train all staff. Document corrective actions taken.