Beantown Pho & Grill
PASSWednesday, November 16, 2016 at 8:42 PM
Violations Cited
03-3-501.14
Cooling
Large bowl of cooked chicken being broken up into tightly wrapped plastic bags at 79F. Ensure proper cooling procedures are followed. Bowl of cooked tofu cooling on counter 80F All products placed in refrigeration at 41F or below Reviewed proper cooling procedures with PIC
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16(A)
Cold Holding
Container next to cookline with sprouts 46F Cut greens 47F. Products must be maintained at 41F or below. Products placed in metal containers and placed on ice at time of inspection
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Multiple open containers of raw meats including beef chicken and shrimp stacked in refrigeration. Some containers stored within other containers. Provide covered containers to protect foods and store in refrigeration according to cooking temperature. Reviewed with PIC
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Open drink stored in refrigeration in kitchen. Beverages must be maintained in covered container with straw and may not be stored in refrigeration used for service. Removed at time of inspection
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
SAnitizer in low temperature dishwasher at 200ppm (Chlorine) at time of inspection. Chlorine must be maintained at 50-100ppm. Machine not to be used until proper repairs are made use 3 bay sink. Sanitizer at 3 bay Quats 200ppm
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
PIC at time of inspection unable to explain cooking temperatures and proper cooling procedures. CFPM was not at establishment at time of inspection.CFPM must review temperature cooling and proper storage of products.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.