Pelloma Nigerian Cuisine
PASSWednesday, September 3, 2025 at 3:51 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Meat pie 125F Puff puff 119F in hot holding display unit / Discussed turning unit up to help with heat loss as the doors are opened frequently /Provide 135F or greater Rice in hot holding cabinet 120F / Cabinet set to 143F increase holding temperature on cabinets in order to maintain proper hot holding temperatures / Provide 135F or greater Food will be reheated to 165F and returned to units
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Provide a hot holding thermometer inside the meat pie holding case
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 temperature control procedures. Train all staff. Document corrective actions taken.