TWIN DONUTS
PASSFriday, July 19, 2024 at 12:56 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fully cooked eggs placed out in the front service area are at 67F Reviewed cooling the product with the PIC and the eggs were removed and placed in a freezer to cool Perthe PICthe product was placed in the refrigerator less than an hour prior to the inspection
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.
590.005/5-203.14-P
Backflow Prevention Device When Required (P)
Establishment is hooking up a hose to the pipe below the 3 bay to rinse off equipment Provide proper spray arm or back flow prevention Have proper repairs made by a licensed plumber
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.006/6-303.11-C
Intensity-Lighting (C)
Overhead light in lower level is not properly working- Repair or replace
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.