Mike & Patty's
FAILWednesday, January 31, 2024 at 3:27 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Whole raw eggs stored at room temp (49F). Discontinue and store at or below 45F. Egg wash at room temperature 50F. Must be stored at 41F or below. Cooked sausages in metal container at 59F next to grill. Discontinue and store 41F or below or fully cook and store at 135F or higher.
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
PIC will need to be sure all bulk food containers have been labled to whats inside. Large (flour) container did not have one. Please checl all small and large containers.
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.
L1
At this time 2024 Health permit has not been paid for yet. Please address this today with Health Division at 1010 Mass Ave. You can email ISDHealth@Boston.Gov with any questions.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements