Farmer Horse Coffee
PASSWednesday, February 17, 2021 at 4:02 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Employees unable to wash hands properly hot water registering @ 72F
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple foods stored under elevated refrigeration for unknown time mozzarella at 46F - 48F Heavy Cream 48F. Voluntary TSOP
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 trained by Certified Food Protection Manager as required. Final cook temperatures for raw poultry eggs unknown. Unable to demonstrate and state proper cooling procedures multiple TCS foods stored out of temperature control due to improper refrigeration improper cooling methods. No hand washing observed; only glove changes between raw egg prep and sandwich prep. Equipment stored as clean has greasy. film. Must monitor warewashing cold holding hand washing. Requirements for illness policy incomplete. Handout provided. PIC did take corrective action to discard foods out of temperature control.
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.
590.004/4-501.19-PF
Manual Warewashing Equipment Wash Solution Temperature (Pf)
Unable to wash and rinse equipment properly. Water is registering @ 72F. Repair and provide plumbing report
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Mixer stored next to hand wash sink is subject to contamination. Remove or provide adequate separation.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Two refrigeration units between 48F - 65F. Ensure proper repair and discontinue storing TCS foods in units above 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 equipment procedures. Train all staff. Document corrective actions taken.