Bon Me Restaurant
PASSFriday, June 18, 2021 at 4:21 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked scallions on service line at 68F. PIC stated scallions had been cooked less than two hours prior to inspection. Cool foods below 41F prior to placing into service. Corrected on site by spreading scallions out on sheet tray and placed in refrigerator. 58F after ten minutes.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
L1
8-304.11 (A) Post current permit in a location in the food establishment that is conspicuous to consumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements