Picalonga Restaurant
PASSSaturday, October 15, 2022 at 7:41 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried Fish stored in hot holding unit was 98F and Stew fish was 107F- Remove fish reheat to proper temperature and hot hold 135F or above 10/7/22 Fried pork- 85F and declining in hot holding unit- Heat all foods to 165 before storing in hot holding unit
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Several soiled knives hanging on clean knife rack and also 2 meat cleavers wedged between pipes - Discontinue storing and remove soiled knives and properly wash rinse and sanitize also store after air dry. 10/7/22- Knives stored on clean rack wet after washing rinsing and sanitizing.- Had PIC remove to properly clean air dry after sanitizing
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.