B.U. MYLES STANDISH HALL
PASS W/ CONDITIONSFriday, March 27, 2009 at 3:25 PM
Violations Cited
03-3-501.16
Hot Holding
Portions of the couscous wrap on the hot holding line were below the 140 degree F hot holding temperature. The couscous appears to have been chilled by the wrap that had been removed from the refrigerator. The interior portions of the couscous were at 140 degrees. Instruct the staff to lower the heat lamps above the wrap to promptly reheat the couscous that has been cooled. The interior temperatures were approaching 140 degrees F by the end of the inspection. No other hot or cold holding violations and / or issues were noted during the inspection.
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