Shanti Taste of India
FAILWednesday, July 28, 2021 at 6:23 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked Chicken stored in low boy cooler on cook line was held out of temperature for undetermined amount of time- Voluntarily discarded held from 56-58F over 24 hours. Cool cooked foods properly then store in a shallow container to reach 41F or below.
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.
590.002/2-301.15-PF
Where to Wash (Pf)
Observed Staff coming to work and went to bathroom to wash hands then donned gloves- Train staff to properly wash hands at the designated handwash sink before returning to work.
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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Improper cooling methods used / log was provided but it was not current. The temperatures on 2 bins of cooked chicken was held out of temperature and the procedures of cooling CFPM couldnt tell me how to properly cool. Gave him educational materials.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Observed Wiping cloths on counters and not in sanitizer solution. Store wiping cloths in sanitizer solution.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Handwash sink on the cookline did not have hot water. CFPM adjusted the mixing valve and corrected on site. Advised again the importance of proper handwashing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.