WIT Beatty Cafe
FAILWednesday, October 6, 2021 at 5:29 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Jackfruit on entree station holding at 125F. PIC replaced with backup at 150F and reheated first batch to 170F. Roast beef in hot holding cabinet at 125F for unknown amount of time possibly four hours or more. Discarded by PIC. Ensure foods are cooked to the correct temperature and then placed immediately into hot holding to avoid temperature abuse.
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)
Mouse droppings observed along window sill in bake shop and under shelves in dry storage. Clean up droppings and any dropped or discarded packaging to avoid haborage. Follow guidance in pest reports regarding cleaning. Grease build-up behind fryer. Clean to remove build-up and avoid attracting pests.
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Tile floor under fryer observed peeling and degraded. Repair as necessary such that floor is smooth and easily cleanable and oil does not pool in spaces missing tile.
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.
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Dead mice on traps under shelves in dry storage. Provide plan from licensed pest control service to address rodent activity in the kitchen.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.