Au Bon Pain Store No. 44
FAILWednesday, March 10, 2010 at 4:58 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Catering platter ready to go sitting on counter with chicken wrap at 58F(The question was posed to GM whether or not finished product was temperatured before delivery and the answer was no).Chicken on salad stacked 4 high in open air refridge at 50F(Finished product not temperatured before being put out for service).Deli Turkey over near toaster that gives off considerable heat at 47F at top of stack.Chopped portion chicken stacked multiple levels high was at 44F on top and 39F on bottom level.Please utilize the HACCP approach and verify all products during different levls of production and Final product/storage periods to ensure proper temperature requirements are met.I do want to note that there were proper temperatures taken both hot and cold(Good work).
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
12-3--301.11
Prevention of Contamination from Hands
Staff observed putting fresh fruit(apples) out for customer self service with b are hands.This is at a RTE stage and bare hand contact is unacceptable.Provide proper practices.(Apples observed being put out from box they arrived in-is fruit properly washed before being put out for service???).
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Various products out in self service areas without food protection or utensil to dispense.Provide at all times product is out in self-service areas.
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.