Society On High
PASSThursday, July 16, 2020 at 6:32 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 items on the top of the flip top unit are elevated; meatballs 55F. Provide proper cold holding of 41F or below (The manager discarded the items that were out of temperature) The items on the bottom of the pizza unit are elevated; tuna 48F mayo 48F. Provide proper cold holding of 41F or below (All tcs items that were elvated were discarded by the 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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The two managers were unfamiliar with an employee illness policy. Provide proof of training of all employees in illness policy. (handouts were emailed to the owner ot conduct rraining)
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.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
There is no kit available for the cleanup of an accident. Provide a cleanup kit and procedure. (kit requirements and sample procedures were emailed to the owner to help develop a policy)
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
There are some items in the refrigerator that are date marked but there is not all items that require date marking are correctly marked. Provide a date marking system for ready to eat items that are stoOred for more than 24 hours.
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 temperature control procedures. Train all staff. Document corrective actions taken.