Legal Sea Foods
PASSMonday, October 25, 2021 at 2:30 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 in the large in-line refrigerator are elevated (the machine was accidentally turned off); dressing 54F cole slaw 45F tomatoes 56F. Provide proper cold holding of 41F or below (the items were chilled in the walk-in as the unit was loaded less than an hour earlier)
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
There are roaste vegetables made this morning cooling in the reach-in refrigerator. Provide proper cooling methods to be sure items cool properly.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is a little bit of dust buildup on the hood attachements and on the order screens. Clean to remove. The hood is overdue for a professional cleaning. Have the hood cleaned by a licensed company.
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.