The Halal Guys
PASSWednesday, December 20, 2023 at 7:14 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Observed hotel pan of cooked shaved beef being cooled using indirect contact with ice at cookline at 96F in cooling process. Observed food worker subsequently add freshly shaved cooked beef at 170F to the pan of beef that had already been introducted to a cooling process at 96F. Ensure cooling process starts when the product is 135F and singular batches are cooled in order to keep proper time 135F>70F in 2 hours & 70F>41F within additional 2 hours. Halal guys cooling policy posted on site states that SOP is too cool all product in the walkin cooler by increasing the surface area and not to cover or stack pans until cooling process is complete. Establishment is covering and stacking pans of product while still in the cooling process. Discontinue. Retrain staff.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked beef made 24 hours prior in stacked covered hotel pan in walkin cooler at 44F. Two pans of cooked beef with elevated temperatures voluntarily discarded on site.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Priority violations cited. Provide active managerial control.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L1
Online Menu missing allergen statement. provide. https://order.thehalalguys.com/menu/dochester Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements