El Paso Enchiladas
FAILMonday, July 27, 2020 at 6:49 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold hold of Corn @ 50f Cold hold of Cheese Enchilada @ 50f Cold hold of cut veggies @ 50f ensure proper cold hold 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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC not ensuring proper cold hold temperatures in 2 cold cases repair and ensure proper cold hold of 41f or below
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
1) Cold line unit running @ 55-60f repair to Ensure proper cold hold of 41f or below 2) 2 door glass unit running 55f-60f repair to ensure proper cold hold of 41f or below Manager moved products to freezer and back cooler to ensure proper cold hold temperatures
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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.