Beth Israel Deaconess
PASSThursday, March 15, 2018 at 7:08 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Multiple products in open air self service refrigerator at above 41F. Prepared boxed sandwich at 55F. Per PIC prepared 1.5 hours prior to imspection. Removed at time of inspection and placed in freezer to below 40F. Yogurt at 45F Protein drink 44F. Ensure all products are properly cooled and cold held at 41F or below Products removed 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
15-4-202.16
Non-Food Contact Surfaces
Open air self service refrigerator with an internal temperature at the back of the shelves of 40F temperature reading at front of unit 48.2F. Ensure refrigerator maintains a temperature of 41F or below throughout. Products removed and doors placed on unit to lower temperature. Service call made at time of inspection
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.