Futago Udon
FAILThursday, January 25, 2024 at 5:18 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Numerous products throughout in varies stages of cooling Products in covered plastic containers in a bin of ice that has melted into water on the floor in the kitchen Eggs that were cooked being cooled in ambient temperature water in back prep area Reviewed procedures with PIC and corrected
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Whole shell eggs being stored in ambient air in back prep at 60F Per the PIC the eggs were removed from refrigeration to prepare prior to operation Placed back in walkin at 38F
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Containers of food products stored 9on the floor in the walkin refrigerator and freezer Products in the process of preparation stored on the floor in the kitchen All foods shall be stored a minimum of 6" off of the floor
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 storage procedures. Train all staff. Document corrective actions taken.