Museum of Fine Arts Cafeteria
PASSThursday, December 9, 2021 at 5:05 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked chicken breast from previous day at 55F. Discarded by PIC. Cool cooked foods completely to 41F before storing in plastic containers with tight lids.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked quinoa in walk-in cooler at 50F. Prepared one and a half hours before. Cool foods uncovered in order to reach 41F or below most effectively. Maximize surface area and do not cover until cooled.
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.
590.003/3-602.11-PF
Food Labels (Pf)
Packaged baked goods for retail self-service sale without complete labels. Labeling guidelines provided via email. Discontinue selling items without complete labels.
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.