SIP
FAILFriday, November 5, 2021 at 2:52 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 breakfast sandwiches are left out on the counter 70F. Provide proper cold holding of 41F or below or procedures for Time as a Public Health Control approved by the Health Department. (manager discarded the sandwiches) Artichokes in oil are stored at room temperature 70F the label says to store it refrigerated after opening and use within five days. Store the items refrigerated and provide a date mark sticker as you would for all ready to eat foods in (discarded by manager)
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
There is excess clutter in the basement. Remove unecessary items
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.