The Baupost Group/Cafe Services
PASSMonday, November 27, 2023 at 4:53 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 used to build custom ordered salads are being held on a cold plate in the kitchen. Products are inplastic containers and the lids have been placed between the container and the cold plate. Products with temperatures of 45F-48F. Reviewed the process with the PIC to place the products in metal containers to better conduct the cold from the cold plate. Per the PIC the products were out of refrigeration for less than an hour. All products were removed and placed in refrigeration at 39F
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Cardboard used on shelving in dry storage- Remove
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.