Rootaste
PASSThursday, January 12, 2023 at 3:07 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At this time found food about to leave for a catering job out of temperature. Chicken between 97F to 106F tofu between 98F and 103F pasta 118F and mixed vegetables 123F. PIC put all food back into steamer to reheat to 165F and will need to hot hold at 135F going forward.
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
PIC will need to reveiw holding temperatures with staff. Food will need to be properly cooked and hot held. PIC did know the cooking temperatures of foods but did not kmow holding temperatures. PIC will need to be able to hot hold foods at 135F until it is delivered to the location. PIC should have hot acks that can help with this on orders.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.