Beantown Kebab
PASSWednesday, June 20, 2012 at 2:18 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Eggplant salad 80F bean salad 56F basil pesto 49F. Provide proper cold holding of 41F or below. Tomatoes and lettuce are stored in refrigeration that is not turned on. Cut tomatoes and leafy greens are phf's and need to be stored under temperature control to maintain temperatures.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Some of the items prepared earlier in the day are stored in salad bar and on top of sandwich units. These areas of the cooler are designed to maintain product temperatures not to cool items that are above 41F. Develop proper cooling or chilling methods to be sure that items cool/chill properly. (pass) The salad backup coolers are running at 58F. There is only a small amount of lettuce stored in the cooler but it needs to maintain the lettucea t 41F or below.
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.
17-4-204.112/.115
Equipment Thermometers
There is no thermometer in the salad backup cooler. Provide thermometers in all the coolers.
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.