TREMONT CAFETERIA
FAILTuesday, September 22, 2020 at 3:16 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 inspection sushi was being delivered and placed into an open air refrigeation unit. Vegetable roll had a temperature of 45F at the time of the delivery. Ensure all TCS foods are at below 41F at the time of delivery and while out for service. All sushi products at the time of the delivery were placed into the walk-in freezer to ensure the proper temeprature of below 41F was maintained.
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.
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
Light inside of the single door upright refrigerator with no shield. Provide.
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.