Domino's Pizza
PASSFriday, September 20, 2024 at 7:03 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In line coffin cooked sausage 45F pepperoni 47F cut ham 45F shredded cheese 46F stored inl ine refrigeration unit and plastic containers. . Sonia voluntarily discarded both products and pulled new product from 2 door in line refregiration unit. at 35F thermometer located inside. Retrain staff to monitor accurate temp. Unit temp at 35F. Advised staff to invest in aluminum containers since palstic containers keeps heat in. Corrected on site
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood vent observed heavily soiled. Clean to remove. Sticker expires 11.28.24
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.