Holiday Inn Express
PASSFriday, October 7, 2022 at 2:41 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
2 bags Sausages stored in refrigerator in plastic wrapping was 50F/55F. Store pre-cooked sausage in refroigerator at 41F or lower. PIC removed and placed in freezer until reached 41F.
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled food contact equipment (knife) stored with plastic utensils clean utensils stored on the soiled side of the 3 bay sink and soil grease was on the clean side of the 3 bay sink- Clean properly to remove soils and store air dried utensils properly. Soiled equipment is for the wash bay remove soiled equipment out of rinse bay set up with clean water and sanitizer bay is to be set up with proper concentration. Train staff on above mentioned
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
No Sanitizer at the time I arrived was set up- When prompted to set up sanitizer the PIC filled the bucket and tested it was at toxic level. - Train staff to properly set up sanitizer solution at proper concentration for food contact equipment and utensils. 200PPM with warm water 70-95F -for easy clean up and spills
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
No Allergen certificate was posted expired CFPM was posted but PIC showed me the updated copy- Post a current copy of allergen training from an accredited food safety program
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
No managerial control by staff food out of temperature set up of sanitizer solution after being prompted was at toxic level soiled food contact equipment cold holding issues- Train staff to on the above mentioned.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No items in refrigerator was date marked - Date mark all prepared and ready to eat foods with the date opened or used for proper 1st in and 1st out method- Train Staff
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths were not stored in sanitizer solution- Store all wiping cloths in sanitizer solution with correct concentration
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Ice Machine is soiled interior perimeter- Clean to remove soils refrigerator exterior is soiled - clean to remove soils
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.