SUSAN BAILIS ASSISTED LIVING
FAILMonday, December 13, 2021 at 4:49 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Roasted chicken and baked poatoes holding between 115-120F for thirty minutes. Reheated to 170F. Cooked food for hot holding must maintain at 135F and above. Cover foods or hold in a low oven instead of uncovered on a steam table.
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.
590.003/3-801.11-P
(A) (B) (C) (E) and (G) Pasteurized Foods Prohibited Re-Service and Prohibited Food (P)
Unpasteurized eggs in walk-in cooler. Staff stated that eggs are under cooked to order for poached eggs. Discontinue under cooking raw eggs for HSP consumers unless raw eggs are pasteurized.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No test kit for testing sanitizer concentration. Provide test strips and store in kitchen for ease of testing.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-501.17-PF
Warewashing Equipment Cleaning Agents (Pf)
Mechanical warewashing machine is out of soap. Staff will use wash bay of 3 bay sink to wash all dishes equipment and utensils prior to sanitizing in high temperature dish machine. Replace soap in machine as needed.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Food debris observed under shelves in dry storage. Clean to avoid attracting pests.
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.