Piattini
FAILTuesday, January 18, 2022 at 7:22 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Observed hot products in deep covered plastic containers in ambient air being cooled. Per the PIC the products had been made 3 hours earlier. Temperatures were at 110F- 120F. Reviewed procedures with PIC and products were placed in shallow metal pans to finish cooling. Review procedures with all staff.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Utensils throughout kitchen stored in stagnant water with sanitizer. Reviewed approved storage options for in use utensils with PIC Corrected at the time of the inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
L1
Condition of issuance for non payment of the 2022 Health Permit Contact the Health Department at ISDHealth@Boston.gov or at 617-635-5326
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements