Sodexo @ BU Fenway/Res. Dining
FAILWednesday, January 18, 2017 at 5:15 PM
Violations Cited
03-3-501.14
Cooling
Steak cooked in the main kitchen in the morning is cooling in the walk-in and then moved to in-line refrigeration to be reheated for stir fry. The temperature initially was 84F and after twenty mintues the temperature had not changed. Provide proper cooling from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (Employees were able to take active managerial control and began actively cooling the product)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16(A)
Cold Holding
The refrigerator in the pizza section is not closing properly and the pasta stored overnight in the cooler is 48F. Repair refrigerator to ensure that it is maintaining temperature and provide cold holding of 41F or below. (The pasta was discarded by the manager) The raw chicken in the grill refrigerator is 46F and the drawers on that unit are not closing tightly. Repair the refrigerator to maintain product at 41F or below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
15-4-202.16
Non-Food Contact Surfaces
There is chipping paint on the large mixer in the kitchen. Resurface mixer to remove any loose paint. The refrigerator drawers are not closing tightly in the upstairs refrigerators. Provide new refrigerator gaskets and repair the tracks to provide a tight close for the refrigerators.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
44-4-802/03.11
Soiled Linen Storage
The linens are stored in uncovered containers and there is some small fly activity around the linens. Provide covered containers.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.