B. U. Einsteins Bagels
PASSTuesday, October 1, 2019 at 5:49 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Refrigerating Unit Serving Line- Observed hashbrowns at serving line 118F. PIC stated they had been cooke 30 minutes ago. Ensure that proper cooling and cold holding takes place.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Serving Line Refrigerating Unit- Honey Cream Cheese 53F Hummus 49F Ham 47F- Maintain all TCS food at 41F or below. Ensure that food items are chilled before placing them for cold holding.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Refrigerating unit at serving line does not appear to maintain the temperature of all food items. Sections of upper area are filled with ice in order to maintain temperature. Ensure that refrigerating unit is serviced and maintain proper temperatures for all food items or replace it.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.