IRIE JAMAICAN STYLE RESTAURANT
PASSMonday, March 2, 2020 at 7:23 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked rice on the stove top with a temperature of 112F. Discontinue and ensure all TCS foods are being maintained at 135Fand above. Rice to be reheated to 165F to ensure no bacterial growth.
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.
590.014(B)/SummaryS-P
uspension of Permit with Notice (P)
Violation # 8-303.20 being issued for the non-payment of the 2020 Health Permit. Management is to come to 1010 Mass. Ave. on the 4th floor an pay for the Health permit and any additional late fees that may have accrued.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.014(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.116-PF
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Sanitizer in the 3 bay sink registering at well over 100ppm. Discontinue and ensure all staff have been proeprly trained on how to set up and test sanitizer.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.