Victoria's Diner
FAILMonday, October 28, 2019 at 2:26 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Egg wash at 47F and cheese 44F to 49F. Have unit serviced and leave flip top closed between use. Cheese stacked above fill line. Product must be 41F or below. Monitor.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Clean exterior and interior of refrigerators (tops handles) in kitchen basement areas. Clean exterior of dishwasher as discussed. Clean cooking equipment of build up. Clea shelves on cooking equipment and in walk in refrigertor.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean floor under and behind cooking equipment and refrigerators in kitchen. Clean floor behind equipment in basement. Both visibly soiled. Clean a/c and heat vents in kitchen area. visibly dusty. Repair ceiling above dishwasher. Small open between tiles.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean