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Zo Greek

PASS

Monday, November 25, 2024 at 5:05 PM

Address
225 FRANKLIN ST
Financial District, MA 02110
Category
FS
Violations
1 total
⚠️ 1 critical
Facility History
9 inspections
4 failures

Violations Cited

⚠️ CRITICAL 590.003/3-501.16-P
✓ Corrected

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Tuna in top reach in 50F / Discussed cooling tuna to 41F or below before bringing it to the service line. Tuna returned to refrigeration to cool down

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
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Data sourced directly from Boston Inspectional Services Department