COLLEGE PIZZA
PASSThursday, October 7, 2021 at 6:58 PM
Violations Cited
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Containers of cooked chicken in reach in cooler not labeled. COS.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-PF
Food Labels (Pf)
Desserts not labeled. Provide proper label.
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 labeling procedures. Train all staff. Document corrective actions taken.
590.005/5-103.11-PF
Capacity-Quantity and Availability (Pf)
No hot water. Hot water heater is broken. Repair. Voluntary closure.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-404.11-PF
(A) Ceasing Operations and Reporting (Pf)
No hot water. Owner did not notify ISD health division of loss of hot water as is required.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Establishment cooling diced cooked chicken in deep plastic containers under refrigeration. Cool by using indirect contact with ice or increasing the surface area under refrigeration. COS.
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.