Tatte Bakery & Cafe
FAILFriday, December 16, 2022 at 6:40 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Tomato soup cooked previous day at 50F. Discarded by PIC. Ensure cooked foods are cooled completely according to Food Code parameters.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked chicken in covered container at 90F Cooked onions in covered container at 77F Cooked farro portioned in container at 62F Cooked mushrooms in covered container at 77F Foods prepped in the last hour Chicken cooled to 68F in 10 minutes on sheet tray in cooler All foods spread out on sheet trays and placed in cooler Retrain staff on correct cooling methods Do not store foods covered until cooled completely to 41F
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 food safety procedures. Train all staff. Document corrective actions taken.