Coco Leaf
PASSFriday, July 29, 2022 at 5:18 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Meats and sliced produce inside of the small with slightly elevated temperature ranging from 47-49F. PIC stated that the foods had been placed into the unti from earlier in the day. If the unit is not functioning properly discontinue use until repairs have been made. All foods were removed at the time of the inspeciton.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
Automatic sanitizing machine is dispensing sanitizer that is registering at way over the required 50-100ppm. Sanitizer is to be manully added until the automatic dispensor has been repair.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Small deli style unit with an elevated temperaure of 47F. Discontinue use unless it is operating at below 41F. All foods were removed at the time of the inspetion and placed into refrigerators that were operating below 41F. Light out above stove top. Replace.
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 food safety procedures. Train all staff. Document corrective actions taken.