Cafe Bonjour
FAILTuesday, February 16, 2021 at 3:49 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked onions inside under the stove top cooler at 62F. Onions had been cooked from earlier in the morning. All other foods inside of the unit were at below 41F. Discontimue and esnure all foods aere being properly cooled prior to being placed out for service.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles filled with sauces and dressings have no labels. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Ice machine appears to be leaking from the base of the unit. Address and make any necessary repairs.
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.