THAI DISH RESTAURANT
PASSFriday, September 6, 2024 at 7:30 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Products placed in service refrigeration at the cookline were at avove 41F Cooked chicken at 100F Cut vegetables 48F Reviewed rocess with the PIC to ensure products are at 41F or below prior to placing out for use in the service line All products above 41F removed and placed in freezer to finish cooling
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths on surfaces throughout- Maintain in sanitizer solution
Why This Matters
This violation affects overall sanitation and food safety
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.
590.003/3-305.14-C
Food Preparation (C)
While packaging noodles on a back prep table the noodles were placed directly on the table and were touching an unsanitized wall with soils behind the table. The part of the product that was touching the wall was voluntarily discarded Reviewed with staff to place the product in a clean and sanitized container while packaging
Why This Matters
This violation affects overall sanitation and food safety
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floors under equipment with soils- Clean
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.