Happy Lamb Hot Pot
FAILTuesday, November 19, 2024 at 5:44 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple cut vegetables stored on the counter at the service window at above 41F This includes cut garlic and greens at 50F Products shall be held under refrigeration at 41F or below Placed back in the refrigerator 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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
No PICat the time of the inspection Employees unable toanswer questions in regards to food safety preparation and sanitizing Designate a Person in Charge for when the CFPM is not available
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.115-PF
Warewashing Machines Temperature Measuring Devices (Pf)
Temperature display in the under counter service area dishwasher for waitstaff is not properly displaying a temperature- Repair
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No metal stem thermometer available for use at the time of the inspection- Provide
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.005/5-501.111-C
Area Enclosures and Receptacles Good Repair (C)
Evidence at the time of the inspection that grease is being poured in a sewer located behind the establishment. The sewer cover is heavily encrusted with grease and there is an accumulation of small food like pieces around the edges of the sewer cover There are 2 grease barrels located at the rear of the establishment for use. One of the barrels is partially filled and the second is heavily damaged and needs to be replaced. Review with all staff the proper requirements foer disposing of grease Clean and sanitize the grounds at the rear of the establishment including the sewer cover Provide weekly updated photos for documentation that the sewer in clean of grease
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.