Haley Janes
FAILWednesday, September 24, 2025 at 5:21 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
cucumber pickles and lettuce in cold holding unit stored in ice with elevated temperatures between 48-50F. Address and ensure all TCS foods are being maintained at below 41F. ( all food items moved to the fridge)PIC stated the unit is not working properly they have an appointment schedule for tomorrow (9-18-25)to get it repaired
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
09/24/25 Repair open air coolers to maintain product at or below 41F. Abby stated that they waiting on the part that has been ordered by the repair company the unit fridge is not in use at the time of visit.
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 equipment procedures. Train all staff. Document corrective actions taken.