Etnias Bar and Grill
FAILThursday, July 7, 2022 at 4:09 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Top of reach in - Diced ham 55F Cut tomatoes 50F Raw bacon 53F / Bottom of reach in - Raw beef steak 55F Cooked chicken 50F / All items have been voluntarily disposed of due to being out of temperature for an undetermined amount of time as cook stated food remains in the unit overnight. / Provide 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.
590.004/4-203.12-PF
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Reach in thermometer appears broken as it is reflecting an incorrect ambient air temperture. My personal thermometer read 52F while the unit thermometer inside read 40F / Replace thermometer
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Reach in unit running at 52F / Unit has been taken out of service and will remain out of service until properly repaired. / Repair unit to operate at 41F or below.
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.