COLLEGE PIZZA
PASSTuesday, January 23, 2024 at 3:56 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Tomato sauce in steam table at 105F. Reheat foods for hot holding to 165F before placing into hot holding.
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
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken from previous day at 65F. Discarded on site. Ensure cooked foods are held hot above 135F or held cold at 41F or below.
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.
590.003/3-602.11-PF
Food Labels (Pf)
Packaged desserts for self-service without labels. Provide labels and discontinue selling unlabeled desserts for self-service.
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.
590.004/4-303.11-PF
Cleaning Agents and Sanitizers Availability (Pf)
3 compartment sink not set-up for warewashing. Staff observed washing pans. Retrain staff to correctly setup 3 comartment sink.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Lids for hot holding foods soiled. Exterior of bulk containers visibly soiled. Store food in clean containers.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges observed at warewashing. Discontinue using sponges to wash food contact surfaces. Sponges do not dry and can harbor bacteria.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Cardboard lining shelf under bulk containers. Discard cardboard. Use materials that are cleanable and durable.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker expired. Provide cleaning date.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.