Au Bon Pain Store No. 44
PASSMonday, October 24, 2011 at 2:02 PM
Violations Cited
03-3-501.16
Hot Holding
Bacon egg and cheddar breakfast sandwich jolding in warmer at 133.2F.phf hot holding needs a minimum temperature of 140F.?There was a deep 6"half pan of cooked chicken left unattended on shelving nesxt to toaster unit thatwas running at 85F(I'm not sure what product was doing.It was cooling improperly.It was hot holding improperly and surely wasn't cold holding properly.Please review safe food principles and practices and provide proper practices for processes.
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
Turkey sandwich holding in to go open air refrigeration at 56F.Tuna in same unit at 49F.Med.Chix salad in same unit(s) at 54F and 49F.Please verify temperature before loading into open air unit(Unit not designed to properly chill product down to required 41F after production.Sliced turkey at cold sandwich station piled high at 46.8F(swiss that was only stacked half way in pan had a much better temperature of 42.6F).
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
21-3-304.14
Wiping Cloths Clean Sanitize
Blue wiping cloths lying on counters.Properly store in sanitizer buckets.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
Dirty stagnant mop water left sitting in mop buckets(x2).Properly dispose after use and air dry mop(heads).
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.