Au Bon Pain
PASSMonday, June 12, 2017 at 12:24 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Sliced turkey 49-51F Cooked eggs 49-50F Sliced ham 49F for 60-90 minutes per PIC.Maintain all cold holding 41F or below. PIC removed from service to cool properly. 6/7/2017 The refrigerator is not holding temperature; cheese 50F ham 49F cooked eggs 50F egg whites 498F. Thermometers were calibrated and proven accurate line checks were done two hours earlier and items were in temperature so products were allowed to cool in the walk-in. Maintain product temperature of 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