The Baupost Group/Cafe Services
PASSMonday, November 14, 2022 at 1:57 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Grab and go products held on a cold plate are not properly holding at 41F or below Hummus in Hummus/Cracker cup at 60F Premade wrapped Sandwiches at 48F. All products removed from station and placed in refrigeration- Must be held at 41F or below
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Cold plates at the self service areas are not adequately holding product temperatures at 41F or below. There is minimal contact area between the packaged product and the cold plate Provide adequate refrigeration to hold the products for self service or discontinue self service of the products and hold in refrigeration in the main kitchen
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 equipment procedures. Train all staff. Document corrective actions taken.