B.U. WARREN TOWER CAFE
FAILTuesday, October 22, 2024 at 4:35 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple products placed out at the Wok station were noted at above 41F Carrots 112F Peppers 52F and Cabbage at 83F All products were removed at this time- Per the PIC the products were placed out less than an hour prior to the inspetion Review proper cooling and cold holding procedures for products prior to placing out for service
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)
At the time of the inspection I observed employees placing all the dirty equipment on the 3 bay sink on the sanitizing end and also placing dirty equipment into the sanitizer solution set up in the sanitizer bay. The sink is clearly marked for wash rinse sanitize. There is also a food disposal located at the wash end of the 3 bay sink where the soiled dishes shallbe placed and food waste removed in this area- Corrected at this time- PIC shall properly monitor warewashing procedures Priority violations noted at the time of the inspection PIC shal review with staff and monitor cooling/cold holding procedures
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.
590.003/3-305.14-C
Food Preparation (C)
Observed an employee at the WOK station removing carrots from its shipping bag and cutting the product without rinsing- The packaging does not indicate the product is prewashed Corrected at the time of the inspection- Review wit staff
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.
590.004/4-501.18-C
Warewashing Equipment Clean Solutions (C)
A the time of the inspection the water in the sanitizer bay was heavily soiled- Sink was drained/cleaned and sanitized at the time of the inspection
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Heavy leak noted below the 3 bay sink at the warewashing area wher the insinkerator is attached to the sink- Make proper repairs
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Floor at the entrance to multiple walkin refrigeration units with damage and/or loose metal- Repair
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.