Bon Appetit Creperie
PASSFriday, December 10, 2021 at 3:42 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
chicken left in frying pan 80F .reheat to 165F. Start cooling process under refrigeration at 135F.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Several containers with chopped vegetable without dates.Provide Proper date marking.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-502.11-PF
(B) Good Repair and Calibration (Pf)
Food thermometer not registering proper temperature Calibrate or replace food thermometer.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.