EASTERN STANDARD
FAILTuesday, March 26, 2024 at 7:02 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Product in the top of the lift top refrigeration unit with temperatures above 50F. Products were in the unit for less than 2 hours per the PIC The top had been removed from the unit and the unit is located in an area across from numerous very hot pieces of equipment All the products were removed and placed in a blastchiller to 41F or below The door for the unit was placed back on the top Properly monitor product temperatures to ensure they are maintained at 41For 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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Spoons stored in stagnant water at the prep line- Corrected on site
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 equipment procedures. Train all staff. Document corrective actions taken.