Mario's Subs & Salad
PASSFriday, June 18, 2021 at 8:35 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 48F Cheese 49F not on ice / All in top reach in of a unit that is still waiting for a part to repair. There is currently no food in the bottom reach in. Food in top reach in is prepped for up to 3-4 orders at a time and prepped every hour food has been moved to the properly working stand up to cool down. PIC instructed to work out of the stand up reach in until unit is fully repaired or to ensure containers are kept in and maintained on ice to maintain 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)
Bottom of reach in unit has pans of ice and the thermometer sitting on top of the ice. PIC was instructed by repairman to keep ice in the bottom of the reach in to help cool air circulate. The unit has not been fully repaired as there is a part still on order for next week. Thermometer was taken off the ice and the ice will be moved to the top reach in to ice containers. No food is stored in the bottom of the reach in and will remain empty until unit is fully repaired. There is ample stand up refrigeration available for all cold foods in the kitchen prep area.
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.