CORRIB PUB
PASSThursday, April 20, 2023 at 11:20 AM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the time of the re-inspection sliced vegetables and raw ha mburger patties had elevated temperatures between 49-55F. Address and ensure all TCS foods are being maintained at below 41F. All TCS foods were removed at the time of the inspection and placed into a walk-in cooler that was operating below 41F.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
2 Drawer flip top cooler with an elevated temoerature. Discontinue use unless the unit is able to maintain the food products at below 41F.
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.