Tony's Place
FAILThursday, May 15, 2025 at 3:24 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Shaved steak in pizza flip top at 45F. Other foods in same unit at 41F. Unit was at 44F. Please address so that all foods stored at 41F or below
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
PIC will need to clean the filters in the kitchen and have the hood cleaned. Hood sticker in kitchen expired March 2025. Hood above pizza oven good until June.
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
PIC will need to address the faucet on the hand sink in the kitchen. It is working but leaking and held together with tape. 5-15-25 PIC has parts ordered for sinks. Both are still being used and should be fixed in the next few days.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.