ONLY ONE JAMAICAN RESTAURANT
FAILMonday, October 19, 2020 at 4:50 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Chicken stew - 120F; Fried chicken 125F stored in front hot holding unit set at 125F and kitchen unit @ 130F. PIC instructed to reheat - chicken reheated to 127F. Reheat to propert temperature of 165F
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Stew chicken 120F; Fried chicken 125F in front unit set at 125F. Proper holding temp must be 135F. PIC to reheat
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Chicken soup placed in walk in unit over 1 hr covered - internal temp 95F; Uncovered by PIC to cool properly
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 food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
Front restroom supplied with an open top trash receptacle. Please supply a receptacle with a cover
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.