BUNKER HILL COMMUNITY COLLEGE
FAILFriday, September 11, 2009 at 1:25 PM
Violations Cited
03-3-501.16(A)
Cold Holding
IN THE LOBBY-free coffee being served-HALF&HALF "creamers" being dispensed at "room temp- in box-- MARKED on box PERISHABLE KEEP REFRIGERATED 33 degrees-40 degrees -CORRECT --( test sample=44degrees )
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
12-2-401.11-.12
Good Hygienic Practices
NO JEWLERY is allowed on hands & wrists ( can wear wedding band) food can get caught & later fall off into other foods--
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.
02-3-602.11-.12/3-302.12
Food Container Labels
STORE ROOM-label the clear plastic container holding cereal?
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
STOREROOM- use a package is open( corn meal-flour) STORE product in a proper labeled covered -foodservice grade container-KITCHEN remove live plant from kitchen --
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.
13-2-304/402.11
Clean Cloths Hair Restraint
REQUIRE ALL prep staff to wear proper hair restraint when working with open food--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
WALK-IN REFRIGE-floor is lifting up--REPAIR- DISHROOM remove live electric cord being strung over hand sink--
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.
21-3-304.14
Wiping Cloths Clean Sanitize
STORE wiping clothes in a sanitizing solution when not in use--* in use=in hand--this will help kill "germs" on clothes & help prevent spreading "germs" with contaminated clothes & change solution at least every 4 hrs--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
25-4-904.11
Single Service Articles Stored Dispensed
IN LOBBY CAFE-provide proper dispensing of plastic wares (forks etc.)-dispense with mouth part down & handles up-- to help protect mouth part from patrons hand contamination---MAIN CAFE.-dispense single use bowls "face" down to help protect insides of bowls from contamination-
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
LOBBY CAFE-provide single use towels at hand sink--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.