BREADWINNERS/STARBUCK'S
PASSTuesday, October 14, 2008 at 2:43 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The cooked scrod salmon and rice in the 2-door display case were each above 50 degrees F and approaching 60 degrees F. Provide proper cold holding for each item. The internal temperature of the unit was 38 degrees F. The salad plates and sushi items were all at appropriate cold holding temperatures. Review procedures with staff from the GSU kitchen and correct. During the reinspection completed on September 30 2008 cheese dressings and vegetables within the prepared salads containers exhibited temperatures above 50 degrees F. Whereas the upper level of the left side of the unit is capable of maintaining an internal temperature of 41 degrees F it appears as if the salads were placed into the unit at or near room temperature without prior chilling. Whereas the unit is experiencing difficulties the salad items should be prechilled. It is a practice that is recommended by the department to promote proper cooling and cold holding.
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
The glass retail case within Breadwinners is not holding an internal temperature of 41 degrees F or below. Service the unit and continue the corrective actions already employed to address the violations previously identified. During the reinspection completed on the morning of September 30 2008 the minimum temperature recorded on either the Second or Third shelves of the right side of the refrigerated unit was 48.3 degrees F. Discontinue the use of the upper two levels of the unit until the unit can maintain an internal temperature of 41 degrees F or below. The front and top seams of the unit should be sealed to prevent loss of cold air. Salad temperatures within the left side of the unit were recorded above 48 degrees F suggesting that the unit is unable to rapidly chill product placed within it. Salad items cut vegetables etc. should be pre-chilled before placement within the unit.
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.