Beth Israel Deaconess
FAILWednesday, May 15, 2024 at 2:35 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
2 door upright refrigeration unit at salad bar 60 F (Food removed and unit placed out of operations during inspection) Salad bar wells 50 F Chicken 54 F 57 F Romaine 51 F Sandwich unit on line 48 F Chicken salad 48 F Cut tomatoes 48 F All food products have been removed from service during inspection
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.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
No hand sink on Grill line The nearest hand sink is location in a seperate room with wall and door dividing the areas Pending variance
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Hand soap and paper towel dispenser above food equipment on shelving and prep table (room behind grill area) No splash guard next to this hand sink to prevent contamination from hand washing
Why This Matters
This violation affects overall sanitation and food safety
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.
590.004/4-602.12-C
Cooking and Baking Equipment (C)
Build up on pani press
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Built up soils on walls in employee bathroom
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Missing ceiling tiles in locker room Exposed insulation around piles at high temp dish machine
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.