Thinking Cup L L C
PASS W/ CONDITIONSFriday, August 13, 2021 at 2:51 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the time of the re-inspection rice and chick pea salad inside of the front service cooler at 50F. Discontinue and ensure all TCS foods afre being maintained at below 41F. Salads to be removed and placed into a refrigeration unit that is operating below 41F 8/13/2021.
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(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No one on site with a current Food Safety Managers Certification. Provide documentation of at least one full time employee who has been enrolled in some form of food safety Course for the re-inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Front service sandwich station seems to be operating with an elevated temperature of 48F. Discontinue use unless the unit is able to maintain a temperature of below 41F and make any necessary repairs. All foods to be removed and placed into a refrigeration unit that is able to maintain a temperature of 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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Vent to the 2 door True refrigeration unit in the back preparation room visibly soiled. Clean to 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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Dish machine appears to be leaking. Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.