Potluck Cafe
PASSThursday, August 6, 2020 at 3:35 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked meat inside of the walk-in cooler with an elevated temperature of 50F. Discontinue and ensure all TCS foods are at below 41F. All TCS foods to be removed at the time of the inspection. Technician was on site at the time of the re-inspection to make any necessary repairs to the walk-in cooler. Technicians were also on site and had recharged the unit the week prior.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
At the time of the re-inspection (7/31/2020) the walk-in cooler was not operating properly and with a slightly elevated temperature. Address and make any necessary repairs. Discontinue use unless the unit is able to maintain a temperature of below 41F. Technician was on site at the time of the re-inspection addressing issues with he walk-in cooler.
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 food safety procedures. Train all staff. Document corrective actions taken.