International House of Pancake
PASSThursday, October 26, 2023 at 2:47 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 products in a refrigeration unit at the service line that is not properly working wee at 48F-50F All products including fruit refrigerated beverages and dairy were removed and placed in a refrigerator at 39F
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Only refrigeration unit at the service counter for the servers is not properly working. Door is broken and does not fully close. a hook and eye has been put on the front of the unit to try to hold the doors closed but a large space is still observed. Internal temperature is at 50F. All products that were placed in the unit today were removed and placed in a refrigeration unit at the cookline at 39F. Repair company arrived at the time of the inspection. Discontinue use of the refrigeration unit until proper repairs are made to hold temperatures of 41F or below
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.