P & R Restaurant & Ice Cream Parlor
PASSWednesday, February 19, 2025 at 7:28 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed curry chicken stored in hot holding cabinet @ 120F and cabbage stored on steam table @ 125F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated
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.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Observed utensils improperly stored at prep area. Discussed with PIC to ensure all utensils are properly stored inverted with handle up.
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 equipment procedures. Train all staff. Document corrective actions taken.