Archie's Place
PASSThursday, September 30, 2010 at 2:03 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken breast in sauce in steam table at 98F chicken-broccoli-ziti mixture at 120F sausage patty at 125 sitting on top of bacon in steam table.(Other product tested was at or over 140F.Staff not necessarily checking food products with a metal stem thermometer before its put into steam table).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
03-3-501.16(A)
Cold Holding
Grape leaf in open top refridgeration at 55F(Other products in same unit-chicken salad and tuna at or near 41F).Reminder:For tuna-please store cans of tuna needed for the days operation in the refridge prior to use as well as cold mayo to ensure your product will be 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
03-401.11-.12
Cooking Temperatures
Staff indicate that the shwarma product(on vertical cooker) has never been temperatured after its cooked to ensure proper temperatures are met.I explained that every food product needs to be tested with a metal stem thermometer and someone in charge of the operation needs to be knowledgeable about Food safety requirements.Staff stated food was"burning hot" but has never been tested for cooking temperature nor holding temperatures.Please provide.
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw lamb stored over cooked roastbeef raw poultry stored over raw beef.Review requirements and provide proper procedures.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
No certified manager onsite.Person who had been in place as a CFM no longer is employed at location.Its imperative that the ownership send someone who is to be the new CFM to an upcoming class and get certified in food safety to assist in temperature controls and food safety issues as it relates to the operation.Please sign up for an upcoming class.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
cooked Potato wrapped in refridge at 103F.Stuffed chicken breasts that have been cooked and are to be put into refridgeration/freezer sitting on top of oven.Review proper procedures with staff.
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.
08-3-305-307.11
Food Protection
Food thawing in stagnant water at 3bay sink while staff filling sinks with sanitizer and soap/water???Provide proper procedures to ensure food protection at all times.
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.