D'Buly Chimis
PASSThursday, January 9, 2025 at 4:25 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Shredded chicken in the 2 small hot holding cabinets with temperatures ranging from 117-123F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Foods are to be reheated to 165F to ensure no bacterial growth. Cooked chicken wings in the open air hot holding window at 125F. Discontinue and enure all TCS foods are being maintained at 135F and above.
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.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Boxes of meats and bags of produce observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Shelves of the basement walk-in cooler lined with card board. Discontinue and ensure all surfaces remain cleanable durable and smooth.
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.