Northeastern Univ./International Village
PASSThursday, October 3, 2024 at 7:07 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed diced tomatoes stored @ 47F - Latin Station Observed Baked Chicken / Cut vegetables stored between 43F-48F - Allergen station Observed chicken patties (whole / cut) stored between 46F-70F - Pizza station ***Discussed with PIC to maintain cold holding @ 41F or below. PIC removed all stated items and stored in blast chiller while on site***
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 bottom hot holding cabinet with food spills @ Latin station. Clean to remove all spills
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.
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Observed grease spills on floor behind fryolator. Clean with frequency to maintain spillage
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.