N.U. Stetson Hall East
FAILTuesday, September 21, 2021 at 5:22 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Food items in hot holding not at 135F: breakfast sausage 125F hamburgers for grab and go 90-100F. Breakfast sausage had been put in a tray but not put immediately into hot holding. Was left out for 30 minutes before placing in hot holding. Sausage was reheated to 165F for hot holding. Hamburgers were not immediately assembled after cooking. Discarded by PIC. Assemble grab and go items in batches to avoid foods losing temperature control. Rethermalize foods to 165 prior to placing into service.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Food items not properly cooled: cooked penne pasta cooked macaroni & broccoli Pasta stored in walk-in refrigerator labeled from previous day at 51F. Pasta was stored in deep plastic container with a lid. Cool foods in small shallow batches in metal uncovered. Pasta was discarded by PIC. Macaroni (75F) and broccoli (70F) for pizza station had just been cooked and cooled for service. Removed and placed in blast chiller by PIC. Cool foods completely to 41F or below prior to placing into service.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Old mouse droppings in corners of dry storage room. Clean and monitor for activity.
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 equipment procedures. Train all staff. Document corrective actions taken.