SIMMONS COLLEGE-THE FENS
PASS W/ CONDITIONSFriday, November 3, 2023 at 2:34 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced roast beef 51F @ deli station Cooked shrimp 125F noodles 85F at saute station for 20-30 minutes per PIC. Maintain cold holding 41F or below PIC removed to cool/hold 41F or below Discussed cooling/cold holding procedures with the PIC
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.
590.004/4-501.110-PF
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
High temp dish machine wash temp reading 125F.Repair Maintain wash temp 150F or per manufactures instructions Rinse temp reading 180F
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
The interior wall in the mop closet observed damaged with a large hole.Repair as needed to prevent possible pest access. Maintain wall smooth/durable/cleanable
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
The interior diamond plate floor observed buckling & raised towards the middle of the unit.Repair
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.13-C
Cleaning Floors Dustless Methods (C)
Clean the floor under/aound the fryer units to remove grease & soils.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean