Ciao Roma
FAILTuesday, August 29, 2023 at 9:39 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Swordfish cut tomatoes Calimari cucumbers reading 50-55F in the open top reachin unit for 30-45 min.Maintain cold holding 41F or below. PIC removed items to alternate unit to cool/hold 41F or below Some item submerged in ice for service
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Shell stock tags observed container not held in chronological order.Maintain shell tags for 90 days in chronological order.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Open top/Reach in unit reading 50-55F.Repair Maintain cold holding 41F or below. Low temp bar machine (1st floor) not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions PIC instructed to use alternate machine(2 available) until repairs are complete
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.