Schraffts Center Cafe
PASSThursday, January 16, 2020 at 4:35 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Items on the salad bar are out of temperature; grilled chicken 53F buffalo chciken 54F shredded cheese 54F. Provide proper cold holding of 41F or below. (The manager removed all the items and discarded items that were out of temperature) Items on the line are elevated; shrimp 107F chicken 63F. Provide proper cold holding of 41F or below. (Items were just prepared so they were moved to the walk-in to cool)
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)
There are recurring priority violations at the establishment. Provide a system to monitor temperatures at critical control points to eliminate priority violations.
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.
590.003(A)/3-201.11-PF
Compliance with Food Law (Pf)
Items packaged at the location for grab and go do not have complete labels. Provide complete labels for all packaged items with ingredients sub-ingredients and major allergens identified. (A handout about labeling requirements was left with the manager)
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
There is no irreversible thermometer available to verify the temperatures of the high temp dishwasher. Provide a maximum temperature thermometer.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is food buildup along the fryolaters and in between in line cooking equipment. Clean surfaces to remove.
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.