Berklee College of Music
FAILWednesday, February 21, 2018 at 4:46 PM
Violations Cited
03-3-501.14
Cooling
Prepared rice and cooked diced chicken stored in walkins and at service line at temperatures of 51F-56F. Per PIC and logs hicken prepared the morning of the inspection. Cooked cooled diced and heavily wrapped in plastic and placed in walkin. Per PIC rice cooked and cooled on previous day. Deep pans in walkin heavily wrapped in plastic. Pans of rice discarded (10 gallons) at time of inspection. Review all procedures with staff
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16(A)
Cold Holding
Eggs stored at grill station in egg crate in cold hold line at 53F Ensure product maintained a 41F or below. Removed and placed in walkin
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
17-4-204.112/.115
Equipment Thermometers
Gauge on high temperature machine located on second level with a rinse temperature of 174F. Thermal strip used at time of inspection indicated proper rinse temperature. Repair gauge
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.