Essential Herb & Juice Cafe
PASSTuesday, August 17, 2021 at 3:06 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Salt fish in hot holding unit at 69F. Please reheat to 165F before putting in hot holding unit.
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.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
PIC will need to move prep table into room with prep sink and hand sink. and move freezers into other room. Hand sink should be in the prep area as discussed. Also please provide a letter from landlord that prep and cooking was being done before in basement.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-202.13-C
"V" Threads Use Limitation (C)
Clean shelves in basement area. Remove ice build up from freezer.
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Repair ceiling in basement and wall from A/C being installed. Paint peeling paint on walls in basement.
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.