Stop and Taste Pizza Grill
FAILWednesday, September 2, 2020 at 5:52 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold cuts in sandwich reach in - 47F / Food moved to lower part of unit to cool back down. Cold cuts are sliced and portioned daily. Discussed cooling down before putting out for service / Provide 41F or below Diced chicken 56F Sausage 52F in pizza reach in / Reach in operating at 56F All food prepared at noon for lunch service / Containers were put on ice to cool back down. Items will be iced daily until reach in is repaired. / Provide 41F or below at all times.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Pizza reach in operating at 56F / Nothing remains in reach in overnight / All food prepped within 2 hours and has been put on ice. Bottom reach in will not be used until repair is made. Top reach in items may be put on ice until unit is repaired.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board at pizza station visibly scored / resurface or replace.
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 food safety procedures. Train all staff. Document corrective actions taken.