L'OSTERIA RESTAURANT
FAILWednesday, November 3, 2021 at 5:18 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cut tomatoes 60F mushrooms 61F raw shell eggs 60F / All in the top reach in of a unit that is not working / Discussed using ice to keep food cool during food service hours / Provide 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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Reach in unit not working / No food is stored in the bottom of the unit / Another unit has been ordered and being delivered this week. Food on the top reach in part will be put on ice for service. There is ample refrigeration on site for storing cold foods.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths out on counter / Ensure cloths are in a sanitizer solution when not in use
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 safety procedures. Train all staff. Document corrective actions taken.
590.004/4-502.11-C
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Dish machine temperature gauge not working / Irreversible temperature measuring device used in machine recorded 166F at the plate. / Repair temperature gauge
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 temperature control procedures. Train all staff. Document corrective actions taken.