Monica's Mercato
PASSMonday, April 10, 2023 at 2:53 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried chicken cutlet 90F grilled chicken cutlet 87F / Delivered from the North End location daily. Food is delivered in plastic food grade containers wrapped in saran wrap / Temperatures are not taken upon delivery. Discussed cooling the cutlets to below 41F in the North End location and delivering under cold temperature control. Also discussed putting the chicken directly into the walk in upon delivery. / Provide proper holding temperatures (41F or below for cold or 135F or greater for hot) Chicken was removed from containers and laid out on a sheet pan to cool down in the walk in after being delivered at 10:30
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.