the dorset
PASSThursday, August 22, 2019 at 8:52 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Foods inside of the last flip top deli unit with elevated temperatures between 51-55F. Discontinue and ensure all TCS foods are being maintained at below 41F. All foods were removed from the unit at the time of the re-inspection.
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
AT the time of the re-inspection the last flip top refrigeration unit was not operating properly due to most all food items inside of the unit had elevated temperatures between 51-55F. Discontinue use unless the unit is able to maintain a temperature below 41F. All foods were removed at the time of the re-inspection and placed into the walk-in cooler that was operating below 41F.
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 equipment procedures. Train all staff. Document corrective actions taken.