Cusser's Roast Beef and Seafood
PASSThursday, April 4, 2024 at 5:42 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Container of boiled potatoes used for fries with a label dated 03/26 in the walkin with an internal temperature of 48F The container was fully covered with heavy condensation on the lid Reviewed the cooling process with the PIC and the product was voluntarily discarded and denatured by the PIC
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
French fry cutters on shelving in back prep with dried on food soils Clean properly
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.
590.004/4-101.16-C
Sponges Use Limitation (C)
Heavily soiled sponge noted at the warewashing area- Discarded Discontinue use of sponges
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.