CHARLIE'S HOUSE OF PIZZA
PASSMonday, September 30, 2024 at 6:24 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold cuts 50F Cut tomatoes 49F / In top reach in / PIC instructed to discard any food that has remained in reach for an undertermined amount of time. Ice can be used until unit can properly operate at 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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Deli reach in operating at 56F / PIC instructed to discard any foods that have been inside for an undetermined amount of time / Bottom unit will not be used until repairs are made. Ample refrigeration on site to store food. Ice can be used in top reach in section until unit is repaired. / Repair unit to operate 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.