Slate
FAILWednesday, June 23, 2021 at 7:16 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 door to the walk-in was propper open and items near the font are elevated; roast beef 47F turkey 48F. Provide proper cold holding of 41F or below (the chef moved the items that require refrigeration towards the back and moved drinks and whole produce to the front and closed the door to put the delivery away)
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.
590.003/3-501.18-P
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
There are items in the refrigerator where the date mark is more than a week. Train staff to make the dates clear if it's a manufacture's date or if it was pulled from a freezer update the stickers and if not in the excepton list only keep things for a week.
Why This Matters
LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.
Code Requirements
Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
There is no vommit cleanup kit. Provide.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.