149 Eat Street
FAILTuesday, May 8, 2018 at 4:00 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The beef pasta salad on the salad bar is 47F and the chicken is 47F. Provide proper cold holding of 41F or below. (The cooler was turned on later in the morning so the items were removed and allowed to cool in the walk-in cooler) The tuna salad sandwich packaged and in the grab and go cooler is 46F. Provide proper cold holding of 41F or below. (All sandwiches were made in the morning all the sandwiches were checked and anything above 41F was returned to the walk-in cooler)
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