Holiday Inn Express
FAILFriday, December 3, 2021 at 1:41 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Hot holding back-up scrambled eggs at 118F. Reheated to 170F. Cook eggs as needed for buffet if no hot holding equipment is available for properly holding back-up foods.
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.
590.004/4-203.11-PF
Temperature Measuring Devices Food-Accuracy (Pf)
Thermometer on site is not properly calibratedd- measuring 120F compared to ISD digital thermometer measuring 170F. Calibrate as needed for accurate functionality.
Why This Matters
BACTERIAL HARBORING: Cracks as small as 0.1mm harbor millions of bacteria protected from cleaning. Damaged cutting boards can contain 200 times more bacteria than toilet seats. Direct transfer to food with every use.
Code Requirements
Replace ALL damaged equipment immediately: cracked cutting boards, pitted pans, worn utensils. Use only smooth, non-porous materials. Resurface or replace within 7 days. No temporary repairs with tape/glue.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible thermometer or thermal strips on site for confirming rinse temperature on high temperature dish machine. Provide either thermometer or strips.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
INterior chute of ice machine heavily soiled with orange and black mold-like substances. Clean and maintain to avoid possible contamination.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges observed at 3 compartment sinks. Discontinue using sponges to wash equipment and utensils because sponges can harbor potentially dangerous levels of bacteria.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood vents over combi oven visibly soiled with grease and dust. Clean regularly to prevent build up of soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.