India Quality
FAILTuesday, March 23, 2021 at 5:54 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
There are multiple items cooling in deep plastic containers in the walk in cooler the cooked onion sauce was 118F at the onset of the inspection and 30 minutes later the temperature was still 110F. Provide proper cooling to be sure that items are dropping from 135F to 70F in two hours and then from 70F to 41F in an addtional four hours. (The manager reaheated the sauce and will cool properly with an ice wand)
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
There are items in the tewo door undercounter refrigerator that are elevated; crispy vegetables 58F cooked chicken 54F. Provide proper cold holding of 41F or below. (The owner discarded the items in the regrigerator that were out of temperature)
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
There are multiple priority violations and the cold holding violation is a repeat violation. Properly monitor the food safety of the establishment and make sure there are no repeat violations.
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(B). 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)
The items in the refrigerator are not date marked. Provide date marking of items that require it.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
The santizer buckets are setup with over 200 ppm chlorine. Provide proper sanitizer levels.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is a lot of grease buildup on the cooking line. Clean all surfaces to reove encrusted grease and food debris. The interior of the refrigerators are soiled. Clean surfaces throughout to remove buildup.
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.