Dig Inn
FAILMonday, July 18, 2022 at 2:53 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Staff Cutting up Cooked chicken breast for catering order chicken was at 118F Quinoa was sitting on counter at 110F. -When preparing an order make sure food is cooked at proper temperature and hot held at 135F or 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.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
PIC was asked to take a temperature of Chicken staff was cutting up. He did not take the temperature I took the temperature with my own thermemeter- Provide a food thermometer to temp food to make sure that you are cooking at proper temperature.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Soiled food equipment blocked handsink in food prep area - PIC corrected onsite - Discontinue storing soiled equipment in front of handsinks make sure its easily accessible for staff to wash hands at all times
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
No sanitizer buckets was set up for soiled wiping cloths- Prepare sanitizer buckets at the start of shift for soiled wiping cloth to rpevent bacterial growth
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 safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Water on the floor in the area of the steam ovens and leading into prep areas - Clean to remove the excess water to prevent slip and falls
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean