Doughboy Donuts & Deli
FAILTuesday, December 14, 2021 at 4:04 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
A case and a half of pullet eggs are kept out at ambient room temperature in the middle of the kitchen - if eggs are in use bring out just what you need and assemble accordingly instead of not keeping the raw shell eggs under proper refrigeration
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(C)/3-301.11-PF
Preventing Contamination from Hands (Pf)
Hand sink in the middle room of the kitchen / prep area is completely blocked with a container of clean linens and the sink is filled with plastic food containers - discontinue and keep clear as discussed so staff can have easy access when needed to wash hands while handling foods
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
A dozen loaves of french bread are being stored on the lower shelf of a small table located outside of the kitchen where customers are waiting to order and pick up cooked meals - relocate as discussed and keep behind the counter away from potential contamination
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Set up as discussed
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.
590.004/4-101.16-C
Sponges Use Limitation (C)
Discontinue the use of sponges to clean food contact surfaces including pots pans and utensils - can use for floors walls and ceilings [ non food contact surfaces }
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.
590.006/6-501.16-C
Drying Mops (C)
After the use of mop with bucket and brooms store in the dedicated area of the kitchen away from foods and food service areas to reduce potential contamination - handle to the soiled mop is leaning against the lid of the ice machine
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.