Scali Deli Cafe
FAILFriday, June 26, 2020 at 2:56 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The items in the front refrigerator are running warm; tuna salad 50F mozzarella cheese 48F. Provide proper cold holding of 41F or below. (The items were only placed in the front cooler less than an hour ago and there were a few open spaces that was allowing cold air escape. They moved the items to the walk-in cooler to drop below 41F and the empty spaces in the cooler were filled with containers)
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is some food and debris buildup on the walls in the kitchen the kitchen fan and the floors and shelves in the basement. Clean to remove debris.
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.