Emmanuel College
PASSMonday, November 15, 2021 at 4:02 PM
Violations Cited
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Toppings (candy cookies sprinkles) for ice cream station in bowls on counter without any sneeze guard or protection from consumers. Discontinue displaying food without proper protection from consumers. Corrected on site
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Staff observed rinsing soiled knives in prep sink wiping with a cloth towel and placing knives into knife rack for storage. Food contact surfaces must be cleaned with soapy water rinsed then sanitized either with chemical sanitizer or run through a hot water sanitizing dish machine. Discontainue wiping knives off in prep sinks with towels.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked pasta cooked within one hour (according to label) at 53-60F stored in plastic containers with lids in walk-in cooler. Cool foods down to 41F prior to covering and storing. Removed to hotel pans to cool completely. Cooled to 40F in freezer in 20 minutes.
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 safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible thermometer or thermal strips for confirming final rinse temperature. Provide either thermal strips o thermometer.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Dipper at ice cream station is not operating. Discontinue serving ice cream until unit is functioning properly.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Spills and soils in hot holding cabinets. Debris and grease under fryer units. Old mouse droppings in bake shop under corner prep table. Clean areas and maintain to avoid contamination or attracting pests.
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.