Thai Spice
FAILWednesday, May 11, 2022 at 3:41 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The upright refigerator in the basement is running warm; tofu 46F cream cheese 45F. Provide proper cold holding of 41F or below. (items in the cooler were moved to other locations and the temperature will be monitored)
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Some of the surfaces in the kitchen have some built up debris. Clean refrigerator interiors and exteriors shelving and surfaces to remove food buildup.
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.