Boloco Inspired Burritos
FAILMonday, May 1, 2023 at 4:33 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Products in cold holding open top refrigeration at the service line at 46F Products were in the unit for less than 2 hours and were removed at the time of the inspection and placed in the walkin Products in the lower refrigeration were at 40F Temperature of the unit was lowered to maintain temperature on the top- Properly monitor
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Products including cooked steak and pork in the hot holding unit at the service line with temperatures of 122F-126F. Products were in the unit for less than 30 per the PIC Products were removed and replaced. Products out of temperature were reheated to 165F and above. Unit temperature was tturned up at the time of the inspection and temperatures were maintaing at 140F and above- Properly monitor
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Priority violations noted on inspection report PIC must properly monitor product temperatures at the service line
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.