Mc Cafe
PASSFriday, December 18, 2020 at 3:16 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken inside of the front hot holding unit at 116F. Discontinue and ensure all TCS foods are being maitained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from May of 2020. Address and ensure tags are properly updated. Referral to be made to the City of Boston Fire Department for expired tags. Hood and Ventilation cleaning has been scheduled for Dec. 27/28th.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean