Fresh Life Cafe @ Tuft's Medical Ctr.
FAILThursday, February 25, 2021 at 4:31 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked beans and rice on the front hot plate at 110F. Discontinue and ensure all TCS foods are being maitained at 135F and above. Rice to be removed and reheated to 165F to ensure no bacterial growth.
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.
590.004/4-204.116-PF
Manual Warewashing Equipment Heaters and Baskets (Pf)
Final rinse of the high temperature dish machine only reahing 121F. Discontinue and ensure teh final rinse temperature meets the minimum requirement of 180F. 3 Bay sink is to be used if dish machine is not working properly.
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.
590.003/3-601.11-C
Standards of Identity (C)
Cooked chicken in large plastic container with no label or date. Provide.
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.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponge observed being used at the 3 bay sink. Discontinue use.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior of the lower Garland oven with excess carbon build-up. Clean to remove.
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.