Triple Eatery Restaurant
PASSFriday, June 17, 2022 at 6:19 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The garlic and oil mixture is stored out on the cooking line and the temperature is 84F. This is a food item that requires temperature control for safety and requires refrigeration of 41F or below. (the employee discarded the garlic and oil mixture) The refrigerator near the line appears to have been opened for some time and the food items are slightly elevated pork 45F wings 45F. Provide proper cold holding of 41F or below and make sure the person in charge is monitoring the temperature.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
The hood vent is due for a cleaning. Have the hood vent cleaned. (Already scheduled for the 17th) The cooking line is soiled with grease. 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.
590.005/5-501.113-C
Covering Receptacles (C)
The grease barrels out back are uncovered. Make sure the outside trash area is covered.
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.