Au Bon Pain (Cambridge St.)
PASSWednesday, September 7, 2016 at 2:57 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Grab and go cooler: Cobb salad with cold holding temperature of 54F southwest chicken salad 47F Caesar wrap 45F. Ensure all foods held at 41F or below. PIC stated items prepared one hour prior removed from service and cooled properly to 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
20-4-703.11
Food Contact Surfaces Clean
Inside ice machine dispensing plate with brown stain. Clean to remove. Wash/rinse/sanitize/air dry.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
CFPM stated grab and go items prepared and packaged at ambient room temperature and put into retail service cooler without incorporation of a cooling step accounting for loss of product temperature during preparation step. Ensure PHF foods cooled to 41F before being presented for retail sale.
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
Wire rack bakery display case with baked goods on display next to front door with goods offered for self service and limited coverage of foods for food protection. Remove. Discontinue self service of bakery items.
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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Grease buildup on ceiling HVAC vent and adjacent ceiling tiles above merry chef oven and toaster oven. Clean to remove. Dust buildup on ceiling tiles above bread sticks on servicing line. Hood sticker on upstairs hood above oven expired. Provide current properly hole punched hood sticker from licensed BFD hood maintenance company.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
39-6-304.11
Rooms and Equipment Vented
Merry chef oven used to cook grease eminating bacon and sausage without adequate ventilation and consequently staining above ceiling tiles and HVAC vent with grease and builup of food soils. Provide equipment properly vented.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.