Legal Sea Foods
PASSMonday, March 1, 2021 at 8:12 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The items on the top of the flip top unit are elevated; cheese 47F dressing 50F. Provide proper cold holding of 41F or below. (The temp logs show that the food was in temperature an hour earlier so they were able to chill the items and will monitor the temperature and have the unit 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.
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
The high temperature dishwasher is not reaching 160F at the plate. Provide proper temperature to be sure items are being cleaned and sanitized. (The manager realized the booster was not on and once they turned the booster on the stickers changed color and the rinse gauge reached 180F)
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 temperature control procedures. Train all staff. Document corrective actions taken.