Luke's Lobster
PASS W/ CONDITIONSTuesday, September 22, 2020 at 4:49 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cole slaw in the 3 door reach in reading 53F for 60 min per PIC.Maintain cold holding 41F or below. PIC moved item to alternate refrigeration unit to cool/hold 41F or below Discussed cooling procedures with the PIC
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
"David Bowie" 3 door refrigeration unit reading 50F.Repair. Maintain cold holding 41F or below Upon re-inspection Unit is out of service alternate refrigeration is in use Parts are on order
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 equipment procedures. Train all staff. Document corrective actions taken.