B.U.Dining Srvices-2nd fl.
FAILThursday, November 1, 2012 at 5:58 PM
Violations Cited
03-3-501.14
Cooling
Provide proper cooling metods and policies to ensure all PHF's are cooled from 140F to 70F within 2 hrs. and from 70F to 41F within an additional 4hrs. Provide cooling logs and documentation to verify such information. (Clam Chowder - 133F in covered containers in Walk-In cooler.)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Provide proper hot holding temperatures to all PHF's at Grill/Entree station. (Pork Loin - 125F. Properly maintain all PHF's at 140F or above at all times.
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
12-3--301.11
Prevention of Contamination from Hands
Observed employee handle raw turkey burger pattie then handle clean equipment and serve meals. Please inform staff to change gloves when completing tasks then moving on to additional tasks. Please wash hands before placing on new gloves.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
Provide proper food allergy disclaimer on all menu's and menu boards as applicable. "Before placing your order please inform your server if anyone in your party has a food allergy."
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Provide proper internal thermometers for all refrigerators and frezzers throughout. (Walk-In coolers)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Properly repair handsink in salad bar prep area to ensure adequate handwashing at all times. The sink is loose and if not centered the handsink will not work properly.
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.