Moxy Hotel
PASSFriday, March 19, 2021 at 8:50 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the time of the re-inspection cooked chicken breasts shredded cheese steak and cheese egg rolls inside 2 drawer deli cooler all with elevated temperatures between 48-52F (3/17/2021). Ensure all TCS foods are being maintained at below 41F. Foods that were out of temperature for an unknown period of time were voluntarily discarded at the time of the visit.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
2 Drawer deli cooler behind the bar registering at 54F. Discontinue use unless the unit is able to maintain a temperature of below 41F. Foods were removed from the unit at the time of the inspection. At the time of the re-inspection the 2 drawer deli cooler was registering at between 48-52F. Technician had been on site and made some adjustments to the unit and an invoice for work completed had been provided. Address and make any necessary additional repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.