Boston Burger Company
PASSFriday, October 6, 2017 at 12:49 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The items on the top of the flip top refrigertor are elevated dressings 47F-54F. Provide proper cold holding of 41F or below. 9/25/17 The in-line refrigerator is not holding temperature; sauteed onions 55F (from the bottom of fridge) tomatoes 66F (on the top of the fridge). The manager checked the temperatures in the morning before they started service nd everything was belolw 41F. The manager voluntarily closed the truck and went back tot he commissary and discarded all the items in the fridge. 10/6/2017 There is no food on the truck at the time of the inspection. Refrigerators are running at 30F.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure