Kikka @ Whole Foods Charlestown
PASSWednesday, February 17, 2021 at 3:50 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Several packaged sushi rolls and other raw sushi bowls ranging from 44F-49F. All sushi removed form case and placed in freezer to drop temperature PIC stated sushi was in case for 1 Hour. Spoke with PIC regarding alway placing sushi in freezer after preparation and before place in case.
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.