Cusser's Roast Beef and Seafood
PASSThursday, April 24, 2025 at 12:00 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked roast beef on the slicer at 78F Per the owner the product is cooked and sliced to order and stays on the slicer until sold. Product was in the oven at the initial time of inspection. At this time the product was removed from the slicer cut into smaller portions and was placed in the walkin to finish cooling Information given to the owner at the time of the inspection to review the process with my direct supervisor
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Priority violations noted on the inspection report Review procedures with staff
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Slicer with dried on soils- Clean properly Not in use at the time of the inspectionper et issues 04/24/25
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.
590.006/6-501.110-C
Using Dressing Rooms and Lockers (C)
Numerous employee personal items stored on shelving with food service equipment- store in lockers provided
Why This Matters
EXTREME CONTAMINATION RISK: Shoes carry 421,000+ bacteria including E. coli (96% of shoes), C. diff (39% of shoes), and other fecal bacteria. Direct contact with food areas transfers these pathogens immediately. Studies show shoes track in more bacteria than toilet seats.
Code Requirements
Remove ALL personal items from food areas IMMEDIATELY. Establish designated storage: employee lockers/areas completely separate from food; at least 6 feet from any food prep; in separate room if possible. This is a CRITICAL violation requiring immediate correction.