Shaw's Supermarkets No. 602
PASSMonday, June 29, 2020 at 1:28 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple prepared cold items reading 53-63F for 60-90 min per PIC.Maintain cold items 41F or below. PIC had staff remove items to blast chiller to cool/hold 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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Counter display case reading 63F.(Multiple items reading 53-63F) Repair unit.Maintain unit 41F or below. Items were removed/cooled/stored in alternate unit
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 equipment procedures. Train all staff. Document corrective actions taken.