B.U. SCHOOL OF LAW CART
PASSFriday, October 9, 2015 at 2:40 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The sandwiches made at the Law Cart are placed into the Grab and Go cooler without being cooled Turkey wrap is 57F. Provideproper cold holding of 41F or below. (All the sandwiches were placed in walk-in cooler to 41F) The Basho Sushi is ciming from the GSU location and the sushi is 62F. Provide proper cold holding of 41F or below and make sure the sushi is coming from the wholesale location. (Discarded by PIC)
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