THE UNITED CLUB
PASSThursday, March 12, 2020 at 3:43 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Self serving buffet - Buffalo Chicken Dip 51F Hummus 50F Beans 47F Corn Salad 47F. All above items placed on ice but with containers covered with woooden layer. PIC states that they ar kept for two hours but only the initial temperature registered on loggs. No other procedures described or approved by health deparment. Maintain all TCS foods at 41F or below or develop SOP for Time as Public Health Control and approved by Boston Health Department.
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.