Jamaica Plain House of Pizza
PASSThursday, December 15, 2022 at 4:46 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Popcorn buffalo chicken 45-48F in refrigerator under food prep line by pizza oven-Person In Charge stated chicken was cooked 4hrs earlier it was removed from unit and placed in shallow pans to complete cooling. Packaged salad in unit at service counter 44F unit 45F stored 4 hrs prior.
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(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Certified Food Protection Manager not performing duties as evident by P and Pf violations sited. Train staff to monitor temperatures clean and sanitize equipment properly. Monitor duties as required. Reviewed cooling methods with PIC.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Shelving above dough sheeter and large vents behind pizza oven have heavy dust build up- Clean to remove.
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.
590.004/4-603.14-C
Wet Cleaning (C)
Reviewed proper wash procedures. Observed staff using small bucket of soapy water and not filling up wash bay to immerse equipent in hot soapy water. Provided retraining.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.