Northeastern Univ./International Village
PASSTuesday, January 23, 2024 at 5:29 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw shell eggs stored above ready to eat foods at the Latin station. Discussed with PIC to maintain raw vs ready to eat foods stored seperately while stored in units. Removed / Corrected on site
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed shrimp rolls stored on self service unit and inside refrigerated ranging between 52F - 60F @ Sushi station; Cooked cut potatoes and ground beef mix stored in reach in unit ranging between 44F - 48F @ Allergen station. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored shrimp rolls in blast chiller and voluntarily disposed foods at Allergen station
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed ketchup spills inside reach in unit @ Fusion Grill. Clean to remove all spillage
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Observed hood sticker expired December 2023. PIC stated scheduled cleaning - January 19th
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.