Burger King No. 3483
FAILThursday, August 22, 2024 at 3:34 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried chicken and fish in hot holding unit between 99F and 112F. PIC discarded and will put new food into the hot holding unit next to it and have this one replaced or repaired.
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
In back room by walk in found a few ceiling tiles missing. A lot of pipes with dust and debris on them and roll being stored under the opening. Please close up the ceiling.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L1
PIC will need to have someone that works at this location have a anti-choking certificate and post it. This staff member should review with all staff. This is required with a restaurant with over 25 seats.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements