DUNKIN DONUTS/GALLIVAN
PASSMonday, October 3, 2022 at 3:34 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 sausage and egg patties inside of the 4 drawer cooler at approximately 50F. Discontinue and ensure all TCS foods are being maintained at below 41F. All foods were removed at the time of the inspection and placed into the walk-in cooler that was operating at below 41F.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Door around the 4 drawer cooler does not seem to be closing allowing for cold air to escape and not hold temperature properly. Address and make any necessary repairs. Foods were removed at the time of the inspection and placed into a unit that was operating below 41F.
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.