St. John's Seminary
FAILWednesday, September 27, 2023 at 4:02 PM
Violations Cited
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Multiple products are being held on a table next to the hot and cold service units with no protection- Corrected on site and placed unde a sneeze guard
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Potato salad placed on a cold holding salad unit at 49F at the time of the inspection. Per the CFPM the product was recently prepared for service Removed at this time and placed in refrigeration at 36F to cool to 41F or below
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.