CHEQUERS
FAILThursday, January 19, 2023 at 5:29 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cut fruit cups @ 50F stored in grab and go unit; lentil w/ rice @ 60F stored on rack. Discussed with PIC to maintain cold holding @ 41F or below. PIC immediately stored in walk in 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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed utensils stored in stagnant water at the cooking grill. Remove and follow proper procedures for in-use utensils
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 equipment procedures. Train all staff. Document corrective actions taken.