Au Bon Pain
PASSThursday, March 4, 2010 at 1:34 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken holding in drawer at various temperature ranges between 134F-136F.3/2/2010-Sausage patty holding in hot drawer at 129F.The chicken breast and egg product in the same drawer temperatured over 140F.
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
Thai peanut chicken slad at 43F Turkey Cobb Salad at 50F Chopped chicken portioned in top of refridge atb49.5F 50.3F and 54.2F.3/2/2010-Chopped chicken stacked 3 layers high temperatured at47.2F(top layer) 44.6F(middle layer and 38.9F(bottom layer).Deli turkey stacked high over the lip of pan was at 49F on top and 39F in the middle.This demonstration was done "again" for PIC to illustrate that product temperature can be achieved.Staff have to properly store product and PIC needs to properly train and monitor.
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