TOPASIO RESTAURANT
FAILWednesday, April 12, 2023 at 4:24 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Pork cooked the previous night in the stand up reach in at 50F in a deep food grade bucket / Discussed using a sheet pan to spread product out to cool evenly and properly / Voluntarily disposed of due to being out of temperature for an udetermined amount of time.
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)
Cut tomatoes 50F / In top reach in. Tomatoes cut at 11:15am. Transferred to bottom reach in to cool down. Discussed keeping the top lid down when it isn't busy as it is across from the grill and hot in the area / Provide 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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Floors under fryer missing tiles allowing for grease build up / Clean grease and repair floors
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.