THE UNIVERSITY OF MASSACHUSETTS CLUB
FAILThursday, September 22, 2011 at 5:31 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Sliced turkey at top of prep refridge at 49F.Tuna at 50F chicken salad at 50F.Cooked rice at 49F and cheese at 46F.Please understand that tops of the units tend to stay open when busy so less product up top will help assist staff in achieving required temperatures.Keep back up underneath and just refill when needed.Production times will need to be looked at to see if adequate time to chill product down to 41F is available.
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Dishwasher observed going from soiled side of machine where items were cleaned loaded into racks right to clean/sanitized side of machine and grabbing items without any handwashing.Please stress the importance of proper and frequent handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.