N.U. Stetson Hall East
PASS W/ CONDITIONSTuesday, September 28, 2021 at 2:30 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: 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 and bowtie pasta 50-55F Pasta stored in walk-in refrigerator labeled from previous day at 50-55F. Pasta was stored in deep plastic container with a lid. Cool foods in small shallow batches in metal uncovered. Pasta was discarded 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 under shelving. 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.