B.U.Dining Srvices-1st fl.
PASSFriday, December 8, 2017 at 8:28 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cooked Chicken prepared on 11/29/17 in pizza walkin at 47F. Ensure products are properly cooled and cold held at 41F or below. Voluntarily discarded 40lbs of cooked chicken. Chopped cod in pasta walkin at 70F. Per PIC prepared less than 2 hours prior. Removed and placed on sheet pan to cool to 41F or below. Sliced deli meats filled above fill line at open sandwich refrigerator above 41F. Deli ham with temperature of 47F at top 38F at bottom. Ensure containers are filled with less product to maintain 41F or less
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