Kneeland Cafe
FAILFriday, September 10, 2021 at 2:17 PM
Violations Cited
590.003(A)/3-201.11-P
Compliance with Food Law (P)
Ethiopian style bread being made from a private home and being sold at the establishment. Discontinue all preparation of foods from a private home unless properly permitted.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Several opened packages of deli meats and cheese with an elevated temperature of 52F. PIC to Voluntarily discard foods that were out of temperature from the previous day. Discontinue and ensure all TCS foods are being maintained at below 41F.
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Several packages of opened expired meats and cheeses which appeared to have a slime like substance on them observed inside of the 2 door True cooler. Discontinue and ensure all food products are being checked and discarded when past the expiration date. All foods that were expired/spoiled are to be removed from the unit and voluntarily discarded.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
At the time of the inspection there were no food thermometers available. Provide.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
2 Door True refrigeration unit operating at 50F. Discontinue use unless the unit is able to maintain a temperature of below 41F. All TCS foods to be removed and voluntarily discarded at the time of the inspection. Address and make any necessary repairs.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior of the 2 door True cooler visibly soiled. 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.