Taste of Eden
PASS W/ CONDITIONSMonday, September 16, 2019 at 5:57 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced onion and other dressings inside of the Beverage cooler with elevated temperatures ranging between 55-65F. All foods inside of the unit were voluntarily diposed of at the time of the inspection. Ensure all TCS foods are being maintained at below 41F.
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken on top shelf of the stove top with a temperature of 95F. Discontinue and ensure all TCS foods are being maintained a 135F and above. Chicken is to be reheated to 165F to ensure no bacterail growth. Cooked chicken inside of the front steam table with a tmeprature of 118F. Discontinue and ensure all TCS foods are being maintained at 135F and above.
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of fruit fly activity noted during the inspection. Address and provide an up to date pest control report for the re-inspection.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Single door upright beverage cooler in the side preparation is not operating properly. Discontinue use unless the uit is able to maintain a temperature of below 41F. All foods inside of the unit were voluntarily disposed of at the time of the inspection.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Pipe under the 3 bay sink is leaking. Address and make any necessary repairs. Pipe under the hand sink in the side preparation room is leaking . Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.