Dig Inn
PASSWednesday, October 22, 2025 at 5:02 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed multiple salads betweenn 65--79F. PIC removed product and placed in refrigeration to cool down. Advised pic to decide on a more effective measurement for cold holding procedures. Time and Temp control. Discussed with pic options to cold hold products properly and also to review the holding location. Currently next to the steam table.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Observed heavy food soils and debri build up on the interior and exterior of multiple hot holding cabinets. Clean to remove Heavy food spills observed on the metal wall shield attached to the online order table. Clean to remove
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 equipment procedures. Train all staff. Document corrective actions taken.