Fresh Eats
PASSThursday, September 8, 2022 at 4:13 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Roasted squash in top reach in 50F / Roasted an hour and a half prior to being put out for service / Squash returned to walk in to cool down on a sheet pan / Provide 41F or below Goat cheese 50F in top reach in / In top reach in for an hour. Brought to walk in to cool / 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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Reach in appears to be operating at 48F / No thermometer in unit to measure ambient air temperature used my thermometer. / Ensure unit is operating at 41F or below. Unit was stocked an hour prior no foods remain in the reach in overnight as everything is prepped in the morning. There is enough refrigeration to hold prepped items. Ice can also be used temporarily on the line.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Reach in unit missing thermometer / PIC added during inspection
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 temperature control procedures. Train all staff. Document corrective actions taken.