CALDERON MARKET
PASSTuesday, November 5, 2019 at 7:01 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Reach in dairy fridge - 38 gallons of milk -55F 27 half gallons of milk - 48F 13 rolls of salami -53F 4 tubs of cream cheese -56F 3 packs deli turkey 52F 9 packs of bologna -56F 3 tubs I can't believe it's not butter -55F 5 tubs of country crock -55F 2 tubs of tofu -54F 9 (2lb) tubs of yogurt -58F 3 (1lb) tubs of sour cream -59F 10 pints of half and half -61F 7 qts coffee mate -57F 12 lbs of butter -56F 11 packages of chorizo -56F 7 lbs bacon -54F 12 packs hot dogs -52F 14 lbs of margerine -51F 26 gallons of Lactaid -47F 7 packs of ham -54F 22 1/2 gallons of lactaid 53F 6 packs cheese arepa 56F 10 14oz mexican creme -55F 9 30oz containers of Mexican creme -56F 6 packages Honduras creme -50F 14 containers of kimchi -56F 2 packs of pork sausage -54F 17 blocks of queso -51F 4 packs cooked shrimp -56F 18 bags of shredded cheese -51F 42 packs of Mozz cheese -51F 2 packs polluck 48F All items have been removed from reach in and voluntarily disposed of due to being out of temperature for an undetermined amount of time / Ensure TCS maintain 41F or below at all times.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Reach in operating at 55F upon arrival. Unit has been out of temperature for an undetermined amount of time. All TCS foods have been voluntarily disposed of by management. Unit has been taken out of service until repairs are made / Repair to provide 41F or below at all times.
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.