EMERSON COLLEGE/LITTLE BLDG.
FAILFriday, October 9, 2009 at 7:22 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The temperature of the deli meats tuna and chicken salad at the sandwich bar measured between 45 and 50 degrees F. The unit must be capable of maintaining the product temperature at 41 degrees or below. The unit must be repaired or replaced. Management and kitchen staff are limiting the quantity of deli meats stored within the unit to assure that the product stored in the unit is consumed within 2 hours. Ice has also been utilized to maintain product temperature.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
As noted within the (03) violation the sandwich unit is unable to maintain a product temperature of 41 degrees or below. The unit must be repaired or replaced.
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.
08-3-305-307.11
Food Protection
The milk dispensers must be cut at a 45 degree angle.
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.
09-3-301.11(C)
Handling of Food & Ice
Whole loaves of freshly baked bread are set out within the toast station. Students are permitted to slice the bread utilizing a cloth napkin to prevent bare hand contact with the loaf. The cloth napkin is not an appropriate barrier. The practice represents a potential risk for hand contamination. The practice should be eliminated or modified to eliminate the risk.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Several wiping cloths were observed on the countertops of the work areas within the kitchen. The cloths should be stored within sanitizer when not in use.
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.
29-5-201/02.11
Installed and Maintained
The cold water fixture to the burrito/wrap bar's hand sink was not working. The fixture must be repaired. Their is no mop sink basin within the establishment. One was to be installed within the dish room as a condition of the basement renovation. The plumbing has been installed. However the basin and drain have not. The basin and drain should be installed per the University's agreement with the Department.
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.