Glass Box One Market
PASS W/ CONDITIONSMonday, September 25, 2023 at 7:34 PM
Violations Cited
590.003/3-202.11-P
Temperature (P)
Beef chicken and vegetable meatball subs received at unknown temperature hlding at 100F. Ensure receiving log is current and that foods received ahve temperature checked at recieving prior to service.
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cambro of beef chicken and vegetable meatball subs holding at 100F. Unknown time out of temperature control. Discarded by PIC. Ensure hot foods are held above 135F
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.