Honeygrow
FAILTuesday, January 28, 2020 at 4:05 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Red curry sauce at cookline 45F. Maintain at below 41F. COS. Provide further documentation regarding whether or not sauces commercially prepared and bagged are shelf stable or TCS foods and if they require refrigeration after opening or not. Shrimp portions in walkin cooler 71F. Maintain at below 41F. COS.
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Ceiling tile outside walkin cooler missing. Replace.
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 food safety procedures. Train all staff. Document corrective actions taken.