LOWER DINING CORCORAN DINING FACILITY
FAILWednesday, February 28, 2024 at 6:19 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked pasta in a tightly covered large plastic container in the walkin There was heavy condensation on the interior ofthe lid The label indicated the product was prepared on 02/27/24 and the internal temperature at the time of the inspection was 57F Theproduct was removed discarded and denatured Review cooling procedures with staff
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple cooked and cooled items at the salad bar with temperatures above 41F Cooked Cauliflower 50F Cooked Peppers 47.5F Productes were on the salad bar for less than 30 min per the PIC Products were removed and placed in a freezer to cool- Replaced by products below 41F
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.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
The handwashing sink at the Center Stage station is not properly working (Water is at 132F)and employees must leave the station to properly wash hands Make repairs to ensure handsink is working properly for use
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Pot washer at the facility is not properly working/ All equipment being washed in a 3 bay sink - Make proper repairs or replace
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Ceilings at vents in the warewashing area and in the servicearea located on the 2nd floor with heavy dust buildup- Clean
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Foot pedal for the cold water at the handsink located at the Center Stage has broken off and only hot water was available- Replace pedal for use of the cold water
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-202.15-C
Outer Openings Protected (C)
Rear doors that lead to the loading docks with spaces at the bottom that allow light through- Provide door sweeps
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-303.11-C
Intensity-Lighting (C)
Areas located in food service areas including the area at the back of the beverage coolers with insufficient light- Repair to provide brighter lighting
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 food safety procedures. Train all staff. Document corrective actions taken.