Milkweed
FAILThursday, October 23, 2025 at 6:40 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sauteed onions 48F / In top reach in. PIC made new batch this afternoon discussed cooling onions down before transferring to top reach in. Onions discarded at end of shift / 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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Containers of homemade coleslaw dressing dated 9/4 and ranch dressing dated 9/13 / Per date marking food made and held on premis must be used within 7 days. Date of prep counting as day 1. Ensure proper rotation of foods / Establishment closing for the day at 3pm and will discard dressings and make fresh upon opening.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.