Aladdin @ Bunker Hill Comm. College
FAILWednesday, November 14, 2018 at 5:31 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
The items packaged in the grab and go cooler do not have complete ingredient information. Provide complete list of ingredients sub-ingredients and major allergens highlighted.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
The backup items in the hot holding cabinet are out of temperature; cooked hamburgers are 104F cooked vegetables are 115F. Provide proper hot holding of 140F or above. (The out of temperature items were discarded by the PIC)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-204/05.11
Location Accessible
The handwash sink in the catering area has been switched back to a prep sink and they are washing their hands in one side of the two bay prep sink. Provide a dedicated handwash sink or separation between handwash sink and food prep.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There are paper towels missing from a few of the handwash sinks. Provide soap and paper towels at all handwash stations. There is some confusion as to which sinks are for handwashing dumping or food prep. Label all handwash sinks to eliminate confusion and mixed use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.