PARK SQ CAFE
FAILFriday, February 18, 2022 at 5:03 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken salad in deep metal container on service line at 60F- Per the PIC product was prepared 1 hour prior to the inspection Ensure after preparing products that they are properly cooled to 41F or below prior to placing out for service. Product was removed at this time placed in shallow containers and put into the freezer to rapidly cool
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.
590.006/6-404.11-PF
Segregation and Location-Distressed Merchandise (Pf)
Heavily soiled and expired canned products on storage shelving in back area- Remove
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-501.18-C
Warewashing Equipment Clean Solutions (C)
Wash water in 3 bay sink heavily soiled- Change with proper frequency
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.