Kelly's Roast Beef @BOS
FAILTuesday, August 16, 2022 at 6:09 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cut tomatoes 51F Portioned roast beef 57F / In reach in that is not operating properly / Food that has been in the unit for an undetermined amount of time has been voluntarily disposed of. Provide 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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Egg 56F / In refrigerated drawers under grill that is not operating properly / All food in unit has been voluntarily disposed of due to being out of temperature for an undetermined amount of time. Provide 41F or below. Unit will remain out of service until properly repaired
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Bar glass machine is currently out of service due to a leak and chemical imbalance / Bar is using plastic cups at this time all food is served in disposable to go containers at all times / Repair machine
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Sandwich reach in and refrigerated drawers under the grill are operating between 50-60F and have been for an undetermined amount of time. Both units have been taken out of service. Ice can be used in the top reach in to keep food cold during lunch rush until repairs are made. All other food prepped will be stored and held in the main walk in / Repair units to provide 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.