Northeastern University-Snell Library
PASSTuesday, September 28, 2021 at 2:16 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Commercially produced tiramisu dessert cup temped at 58F. Display refrigeration unit holding at 58F. Dessert cups discarded by PIC. Discontinue storing dessert cups in display unit until repaired to hold proper temperature or place a cup as a "display only" and store cups in a functioning refrigeration unit.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Debris under dump sink at coffee station. Clean to avoid attracting or harboring pests.
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)
Check valve from sprayer at 3 bay sink possibly creating cross connection with hand sinks resulting in 68F water at handsinks. Have plumber assess issue and resolve so that handsinks and 3 bay sink have consistent hot water for washing hands and equipment.
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.