B.U.Dining Srvices-1st fl.
FAILTuesday, October 15, 2024 at 2:14 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Egg and sausage fritata 119F grilled chicken in steam table that was not turned on 119F. Product removed from 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.
590.003/3-401.14-PF
Non-Continuous Cooking of Raw Animal Foods (Pf)
Several trays of partially cooked grilled chicken in walkin cooler not labeled. Provide detailed procedures. Label product so as not to confuse with ready to eat foods. The chicken will be cooked to a final cooking temperature of 165F
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
Handsink at grill station has been removed and there is a temporary handwashing sink in place until hard plumbed unit can be replaced. The temporary handsink was found without any water in the potable tank. Corrected on site. Provide timeframe of completion for hard plumbed unit to be installed. Alternative means to wash hands at other accessible handsinks in place. Handwashing and glove use was satisfactory.
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.