SUSAN BAILIS ASSISTED LIVING
PASSFriday, July 23, 2021 at 3:32 PM
Violations Cited
590.003/3-401.14-P
Non-Continuous Cooking of Raw Animal Foods (P)
Seared raw salmon portions in a pan on an ice bath. Noncontinuous cooking cannot be performed for Highly Susceptible Populations. Discontinue partially cooking TCS foods. Salmon was immediately cooked in oven to 165F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Salad bar temperatures 50-54F; tomatoes feta cheese sliced cucumber. PIC stated salad bar had been set up for an hour. All items removed from open topped cooler and placed in walk-in.
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.
L1
8-304.11 (A) Post current permit in a location in the establishment that is conspicuous to consumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements