BRUEGGER'S BAGEL BAKERY
PASSWednesday, February 21, 2018 at 3:28 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Several items at prep reach in reading 50-54F for approx 45 min per PIC.maintain all cold holding 41F or below. PIC removed to cool properly. PIC replaced with properly refrigerated items. reviewed cooling methods with PIC Upon re-inspection Sliced ham.sliced roast beef sliced lox were temped between 47-50F for 60-90 min per PIC PIC was addressing the issue during inspection.Cooling/cold holding methods were again discussed with PIC on site 2/19/18 Tomato paste 49F cream cheese 47F cream cheese 50F veggie cream cheese 53F cheese 43F. The manager moved the items to the walk-in cooler.
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