Berklee College of Music
PASSWednesday, September 29, 2021 at 2:24 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Foods in hot holding at 120F-125F: Chicken drumsticks in first floor warming baox at 125F Tofu shrimp & chicken in steam table on 2nd floor at 120F Items out of temperature for less than one hour. PIC placed all items in ovens and reheated to 165F. Chicken drumsticks had not been immediately placed into hot holding after cooking. Stream table for tofu shrimp and chicken was not set high enough to maintain 135F. Confirm equipment is working properly and retrain staff that hot foods need to be held above 135F at all times.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC needs to take active managerial control of food temperature control retraining staff to keep hot foods above 135F and to monitor temperatures during service. Also retrain staff to cool foods thoroughly to 41F before putting foods into service.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked red onions on hot wrap station at 110 for cold holding. Staff stated onions had been cooked an hour prior. Onions were stread out on a sheet tray and placed in the freezer. Temped at 38F 20 minutes later. Retrain staff to cool foods properly in small batches metal containers and spread out before placing foods into service.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.