Emmanuel College
PASS W/ CONDITIONSFriday, March 1, 2024 at 3:52 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Multiple food handlers/staff leaving and returning to work station and resuming duties with out washing hands PIC started taking corrective action during inspection and I provided training materials via emailed
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Multiple food handlers/staff leaving and returning to work station and resuming duties with not changing single use gloves PIC started taking corrective action during inspection and I provided training materials via email
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Dessert bar - Exposed foods Pop up bar - Exposed foods Pasta Station - Exposed foods
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.
590.007/7-201.11-P
Separation-Storage (P)
Hand soap and sanitizer stored above clean equipment - Ware washing
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Food all new food processes/work station the PIC shall notify ISD - Health Division Multiple Priority Priority foundation and core violation noted on inspection
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-PF
Food Labels (Pf)
Grab and Go - Pasta and sauces not labeled
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.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible measuring device for high temp dish machine
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.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
Newly added ice cream area does not have a hand 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 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Food containers not labled
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Ice cream scoops stored in water - Dip well not working
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in sanitizing solution
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Built up soils on floor walls ceiling and attachments - Prep/ware washing/serving lines
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
L1
No proof that the CFPM is certified in allergen awareness No proof that there is an employee on the premises trained in anti choking
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements