Jaho Coffee Roaster & Wine Bar
FAILMonday, December 2, 2024 at 5:01 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Items in the open top refrigeration unit(sliced tomato sliced turkey cooked shredded chicken)are reading 50-52F for 60-90 min. Maintain items at 41f or below PIC moving items to alternate unit to cool/hold 41F or below
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
The open top sandwich unit is reading 50F.Repair Maintain 41F or below
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 equipment procedures. Train all staff. Document corrective actions taken.
L1
The posted choke safe certificates have expired. The posted allergen awareness employee no longer works at this location. Provide current certificates from a full time employee
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements