SALUMERIA ITALIANA
PASSWednesday, October 21, 2020 at 7:06 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
There are items out on the counter waiting to be put into the display refrigerator; calamari salad 48F. Provide proper cold holding of tcs foods. (items moved to the refrigerator)
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.
590.003/3-502.12-PF
Reduced Oxygen Packaging Criteria (Pf)
There are a few sausages that are in what appear to be reduced oxygen packages. Discontinue reduced oxygen packaging items without a variance. (Items were placed under embargo) 10/21/2020 items were discarded and they stopped doing ROP.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.