Northeastern Univ/Curry Center
FAILWednesday, February 2, 2022 at 7:33 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced tomato's 47-50F cooked onions & peppers 110F in cold holding unit.Maintain cold holding 41F or below. PIC removed items to blast chiller to cool/hold 41F or below. Discussed cooling procedures with the PIC & staff
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.
590.006/6-303.11-C
Intensity-Lighting (C)
Replace burnt out light bulb above pizza ovens.
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker observed expired on 1.3.22 in Burger 373 Kigo kitchen & popeyes.Provide proper hood cleaning.Post new stickers. PIC stating appt is on 2.15.22 and will provide Email confirmation
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.