Cafe 26
PASSTuesday, November 19, 2019 at 5:38 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw shelled eggs @ 50f and sausage at 47f ensure proper cold hold of 41f or below
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.
590.004/4-203.11-PF
Temperature Measuring Devices Food-Accuracy (Pf)
No internal thermometers in the 2 low boy coolers at front counter supply
Why This Matters
BACTERIAL HARBORING: Cracks as small as 0.1mm harbor millions of bacteria protected from cleaning. Damaged cutting boards can contain 200 times more bacteria than toilet seats. Direct transfer to food with every use.
Code Requirements
Replace ALL damaged equipment immediately: cracked cutting boards, pitted pans, worn utensils. Use only smooth, non-porous materials. Resurface or replace within 7 days. No temporary repairs with tape/glue.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
2 door cold unit running @ 50f ensure proper cold hold of 41f or below
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.