Dig Inn
PASSMonday, December 27, 2021 at 3:33 PM
Violations Cited
590.003(D)/3-501.19-P
Time as a Public Health Control (P)
The items in the salad unit were marked at 34F at 11:12 am but when I took temperatures at 11:15 the temperatrues were over 54F. In speaking with the manager it was determined that the items are being placed in the space closer to 10:00 but not being marked until closer to 11:00. Provide accurate time and temperature records or time as a public helath control will not be allowed. (The manager discarded all the items in the cooler and will remake and properly mark the salad items)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The farro is between 120F-122F. Provide proper hot holding of 135F or above. (The water in the steam table was only 140F. The manager reheated all the items to 165F and added hotter water to the well to be sure it was able to amintain temperatures)
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(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
There are multiple repeat violation. Make sure the manager is closely monitoring the temperatures of items especially the items that are included in the variance.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.