B.U. WEST CAMPUS
FAILThursday, November 21, 2024 at 5:42 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Prepared chicken on the hot line at the True Balance station with a temperature of 125F. Temperature of the product was also at 125-130F in a hot holding box. Other products in the hot hold box were at above 160F Employees shall ensure products are cooked to the proper cooking temperatures and hot held at 135F or above Per the temperature logs at the station the product was cooked to 170F 45 minutes prior to the inspection All the product was removed and placed back into the oven to reheat to above 165F Review procedures with all staff
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Numerous cut vegetables were on service stations at above 41F Diced tomatoes noted at the Vegan Station 56F Wraps and Bowls 54F Mediterranean 54F. Peppers 56F and Zucchini 58F were also noted in a lift top service line refrigerator at the Mediterranean station. Ensure all products are properly cooled to 41F or below prioer to placing out for service. All products noted at above 41F were removed and placed in the blast chiller before putting back out to the service line
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizer from the automated dispenser in the True Balance station tested at 500ppm- Hot water is attached to this dispenser with a temperature of 120F Lower water temperature to 65F-75F as indicated by the manufacturers instructions- Cold water added at the time and tested at 300ppm Sanitizer in the Pot Wash warewashing area tested above 500ppm- Water was within normal temperatures Water will be added until repairs are made to lowerthe concentration to 200-400ppm
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Priority violations noted on the inspection report- Review procedures with staff
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-502.11-C
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Temperature gauge on the high temperature pot washer is registering a rinse temperature of 120F at the time of the inspection. An irreversible thermometer was used and the unit is properly rinsing at above 180F. Repair gauge
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 temperature control procedures. Train all staff. Document corrective actions taken.