BM2: Bon Me OrangeNo. 2
FAILThursday, June 20, 2024 at 6:57 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At this time found cold holding in flip tp between 48F to 51F. PIC stated that the unit was just turned on. Food will need to be chilled properly to below 41F and have the unit on so food temp stays at or 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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Did not see a hood sticker on the oven. I took a picture and will ask BFD if obe is needed. If not violations will be removed at re-inspection.
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.