Santa Fe Burrito Grill
PASSTuesday, May 30, 2023 at 6:00 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Previous nights rice was taken from cooler and brought directly into hot holding cabinet to reheat / Discontinue and properly reheat to 165F for 15 seconds before putting into hot holding / All rice was voluntarily disposed of due to being out of temperature for an undetermined amount of time.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.14-P
Cooling (P)
Manager stated that previous nights rice is taken from hot holding cabinet and brought downstairs where it is transferred to new deep pans and left out for an undetermined amount of time to cool at room temp and then transferred to the cooler until the next day / Cannot verify that rice was cooled properly / All rice from previous night has been voluntarily disposed of due to being out of temperature for an undetermined amount of time. Discussed using an (unwrapped) sheet pan to spread out rice for even timely cooling. Cooling shall be done as follows 135F-70F within 2 hours and 70F-41F in 4 hours.
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Rice 117F-120F in hot holding cabinet. Manager states that previous nights rice was taken from cooler and put directly into the hot holding cabinet / All rice has been voluntarily disposed of due to being out of temperauture for an undetermined amount of time.
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(A)/2-101.11-PF
Assignment (Pf)
No CPIC / Unclear on when new manager is taking the exam. No other employee is certified / Provide at least 1 certified person during all operational hours.
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.