B.U. George Sherman Union
FAILMonday, February 4, 2013 at 5:48 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cooked Eggs and olives at Loose Leafs with temperatures 47-50F. PIC removed all potentially hazardous foods at the time of the inspection. Ensure all potentially hazardous foods are being maintained at below 41F. Cooked charizo sliced sausages and chicken in the Cheeseology department with temperatures between 47-51F. PIC Sean removed and voluntarily disposed of foods out of temperature at the time of the inspection.
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
41-7-207-09.11
Medicines FirstAid Storage
Employee medecine observed being stored in walk-in cooler. Discontinue and store appropriately to ensure no contamination to foods.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Plastic cup being use to dispense granola. Discontinue and use a handled scoop to prevent contamination from hands. Small cutting board at Charles River Bakery visibly soiled and scoared. Clean to remove resurface or replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Upright single door True refrigerator with an elevated temperature. All potentially hazardous foods were removed at the time of the inspection. Discontinue use unless able to maintain a temperature of below 41F. Service call was placed at the time of the inspection for repairs to be made.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Slow leak at faucet on 3 bay sink near dishwasher. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.