Bourbon Street Cafe
FAILThursday, August 26, 2021 at 5:57 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Kitchen reach-in cooler: cooked chicken 92F cook pork 80F. PIC stated that foods had been cooked an hour prior. Foods were loosely covered and trays of chicken stacked on each other. Spread foods out uncovered and use ice bath to cool quickly and minimize pathogen proliferation.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Sides of fryer and floor under and behind with grease build-up. Clean to avoid attracting pests or possible fire harzard.
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.