Dunkin Donuts-Amer Airlines/Landside
PASS W/ CONDITIONSTuesday, November 12, 2019 at 4:11 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked egg - 50F cooked egg white veggie - 48F Cooked sausage - 52F / All items have been removed from unit running at 55F and moved to properly operating unit. / Ensure proper cold holding temperatures of 41F or below
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Reach in unit running at 55F / Due to space constraint the food in the top reach in part of the unit will be put on ice in order to maintain proper temperatures. The bottom part of the reach in has been taken out of service until repairs are made / Repair to provide 41F or below at all times.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Lenox Martell responded on 11/6/19 and had orginally placed an order to replace the temperature control. Unit still remains out of service as temperature still not maintaining 41F or below Unit is unplugged and empty. Lenox Martell returning today to either repair or replace the unit. Unit will remain out of service
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 temperature control procedures. Train all staff. Document corrective actions taken.