Cafe De Boston
PASS W/ CONDITIONSWednesday, October 7, 2020 at 6:53 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
A container of chicken in the hot holding cabinet is 87F. Provide proper hot holding of 135F or above. (The chef had the items reheated to 165F and placed directly into hot holding cabinets)
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.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
There is no irreversible thermometer available for the high temperature dishwasher. Provide an irreversible thermometer to measure utensil temperature.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.