Casa Verde
PASSWednesday, June 7, 2023 at 5:44 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Some items slighly elevated in unit in the chip area (chicken 48F fish 47F) PIC moved items to another cold holding unit.
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)
Unit in back corney by tortilla chip storage is elevated at 47F -please check unit and repair if necessary. Sufficient equipment for cooling and cold holding must be provided to maintain food temperature at 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.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Silverware at tables stored upright with eating end up - Properly store utensils by rolling in napkin or store inverted with handles up.
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 equipment procedures. Train all staff. Document corrective actions taken.