Greek Pizza
PASSTuesday, October 26, 2021 at 4:41 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced cheeses and meats in lift top refrigeration in plastic pan lined with sandwich paper at 50F. Per the PIC the products were placed in the refrigeration less than 2 hours prior to the inspection. Products were repoved and placed below in refrigeration at 38F. Plastic pans were removed and metal pans with no lining were placed in the top of the unit. Process reviewed with PIC
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.
590.007/7-202.12-PF
Conditions of Use (Pf)
Bottle of pesticide noted in lower level storage Use only products provided by a Licensed Pest Control Company
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.