150 Boylston St. Dining Room @ Emerson College
FAILFriday, October 9, 2009 at 8:41 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The staff cook approximately 8 plastic bins of pasta and 90 pounds of chicken each day. The pasta is rinsed with cold water before packing it into the plastic bins and stacking it within the beverage cooler in the rear storage area. The chicken is grilled diced and placed into hot holding or metal containers within the pasta station reach-in refrigerator. Bulk pasta and chicken temperatures measured 50 to 55 degrees F five to seven hours after cooking. Whereas all of the existing cooking equipment is full either additional equipment is required or current cooling methods need to be modified to provide proper product cooling. Review current methods and provide a revised plan of action to BISD at the reinspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
The hot water faucet to the grill's hand sink is not functioning. The faucet must be repaired. Staff were observed to be utilizing the sink for handwashing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.