Boston Chops
PASSTuesday, October 5, 2021 at 5:28 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Caramelized onions at 80F at cook line. Reheated to 165F. Ensure caramelized onions at risk for c. botulinum are properly stored either cold below 41F or hot above 135F. Corrected on site.
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-PF
(A )Cooling Methods (Pf)
Containers of soba noodles at 80F and linguini at 68F in plastic containers with tight lids. Staff stated noodles had been cooked and rinsed under cold water within the hour. Removed from containers and spread out in hotel pan. Soba down to 68F within 15 minutes.
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 food safety procedures. Train all staff. Document corrective actions taken.