Blu
FAILWednesday, October 20, 2021 at 5:05 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Deli meats and suasage patties in the top portion of the last stainless steel cooler with elevated temperatures ranging from 48-51F. Discontinue and ensure all TCS foods are being maintained at below 41F . All other foods inside of the unit were at below 41F. Foods were removed at the time of the inspection.
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
Diced onions inside of the first stainless steel deli cooler with an elevated temperature of 50F. Discontinue and ensure all TCS foods are being properly cooled prior to being placed out for service.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Pipe under the 3 bay sink is leaking. Address and make any necessary repairs. Pipe under the hand sink behind the bar is leaking. 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 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.