B.U. PUB
PASSWednesday, November 6, 2013 at 5:10 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cold cuts that had been prepared from earlier in the afternoon with temperatures between 48-51F in the top portion of the 2 door Beverage Air cooler. PIC stated that they had been prepared around 3 hrs prior. Foods in the lower portion of the cooler all below 41F. All foods with elevated temperatures were removed and placed into the walk-in cooler to maintain a temperature of below 41F. Discontinue use of the top portion of cooler unless it is able to maintain foods with a temperature below 41F.
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