Zaz Restaurant
FAILWednesday, August 10, 2022 at 11:26 AM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At time of inspection found a large tub of chicken at 77F. The tub was not properly covered and flies and bees were inside the tub and on the exterior. PIC ststed that the chicken was being discarded then I was told that it was going to be cooked on the smoker out back of the location. PIC discard the chicken and denatured it with bleach.
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood filters on cooking line are visibly soiled. Filters will need to be cleaned. Hood sticker good until Oct 2022.
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.