Little Pecan
FAILThursday, October 12, 2023 at 5:45 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Partially cooked french fries and potatoes held next to the cookline at 57F-60F Per the PIC the products were out of refrigeration for less than an hour Returned to refrigeration at 39F Maintain products at 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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Can opener blade with heavy encrusted soils Potato slicer affixed in the kitchen heavy with food debris Multiple areas inside of ice machine with black mold like buildup Clean all areas with proper frequency
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Numerous products stored on the floor of the walkin refrigerator and freezer Violation has been noted on previous inspection reports All products must be stored a minimum of 6" off the flooor
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Pipe below sanitize bay at the 3 bay sink leaking into a bucket Make proper repairs by a licensed plumber
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.