BRUEGGER'S BAGEL BAKERY
PASSMonday, September 20, 2010 at 3:45 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken breast and spinach/cheddar egg holding at 120F.Other products hot holding were able to meet the 140F requirement.Reinspection temp. on 9-13-2010 for the spinach/cheddar egg was 124F.
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
03-3-501.16(A)
Cold Holding
Sliced turkey at 50F.Tuna and chicken salad at 50F in front service prep refridge.Please ensure all phfs are 41F if cold holding.Other products tested were able to reach 41F in unit.Reinspection temp. on 9-13-2010 for tuna was 47.3F chopped chicken was at 58F and provolone cheese was ar 50.5F(I'm not sure that you can obtain the desired temperature of 41F by holding the sliced cheeses in the fashion you do.It's held upright with the top portion out of the insert and there is no lid on refridgerated unit).
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
27-5-103.11-.12
Hot and Cold Water
All handsinks tested throughout have luke warm water(?-Is water supply sufficient in size and capacity to deliver required temperature throughout operation?).Handsink at bagel oven/prep area not working.Provide sufficient hot/cold water at required temperatures.9-13-2010:all handsinks tested were 96-98F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk food containers not labeled.Properly label all containers(some labeled and some not?)
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Exterior tops of coffee brewers dusty.Clean all equipment.Mop sink has visible mold/mildew build-up.Fan gaurds in walk-in dusty.9-13-2010:None of these items adressed??
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Hotline hoods cleaning by professional company as required by Boston Fire Dept. has expired.Please have serviced ASAP(Refer to BFD).
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones