B.U. PUB
FAILTuesday, September 13, 2011 at 4:18 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Commercially prepared previously frozen chicken products stored in the right sandwich unit were measured above 50 F. Pickles olives and sour cream in the unit were also above 50 F. The internal thermometer read approximately 53 F during the inspection. Staff stated that the unit had been operating properly in the morning. Noting that it was over 80 F in the Pub staff statements appear to be valid. Whereas most of the PHFs had been loaded into the top of the unit within an hour or two of the inspection foods were transported to properly operating units and/or placed within ice until the unit could be serviced. A service call was placed as soon as the issue was identified.
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
Repair the right sandwich unit that is failing to properly maintain food product temperatures.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
The towel dispenser was partially dismantled/opened during the inspection to repair a towel jam. Staff were observed tending to other tasks during the inspection making the towel dispenser a lesser priority. Hand washing is of primary concern. The dispenser should be repaired prior to the completion of other tasks (i.e. the menu board).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.