Gillette Cafeteria
PASS W/ CONDITIONSTuesday, May 28, 2019 at 5:35 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Self service grilled chicken grab and go salad 47F. Maintain cold holding at below 41F. COS.
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
Shared use facility by sodexo/jet blue/ gillette with walk in units observed over capacity. Inoperable walk in cooler unit recently installed on site is not operational due to lack of sprinkler system sited by BFD per CFPM. Make all necessary repairs to ensure all on site refrigeration is fully operational according to all applicable codes.
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.
15-4-202.16
Non-Food Contact Surfaces
Hot holding cabinet with broken shards of plastic on door gaskets posing as a risk to be a physical contaminant. Discontinue use. Remove defective plastic and make all necessary repairs to maintain smooth durable non porous easily cleanable surfaces. Unit Not in service to be replaced. Alternative hot holding devices available on site. Purchase order provided for new unit. . Inoperable walk in cooler unit recently installed on site is not operational due to lack of sprinkler system sited by BFD per CFPM. Make all necessary repairs to ensure all on site refrigeration is fully operational according to all applicable codes. Unit is currently not in use. Unit should be repaired by next routine sanitary inspection by years end. Spoke with DP by phone.
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.
26-4-502.13
Re-use of Single Service Articles
Jet blue side reusing whole fruit boxes to repack whole washed fruits. Discontinue.
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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Inoperable walk in cooler unit recently installed on site is not operational due to lack of sprinkler system sited by BFD per CFPM. Make all necessary repairs to ensure all on site refrigeration is fully operational according to all applicable codes. Observed leak in ceiling in hallway near grill station and missing tile. Repair. Bucket in place catching non potable water. Peeling paint observed on duct work above dry storage room. Remove peeling paint and seal with smooth durable non porous easily cleanable material.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition