Cafe De Boston
PASSFriday, September 9, 2011 at 5:11 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked fish holding in hot cabinet at 104.5F(Unit not turned on)?Please incorporate a checks and balance system to eliminate the human error.(Product was taken out and reheated in oven to 165F by PIC).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
03-3-501.16(A)
Cold Holding
Cooked chicken holding in refridgerated unit at 49F/50F.Although the unit has hanging curtains to help assist in maintaining temperature the open units are not best suited to achieve the needed temperature of 41F and/or below.PIC talked about utilizing a different method.Alot of other cold holding temperatures were well below 41F(Excellent).
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked meat at 52F in Walk-in covered.Provide proper methods for cooling foods(Discussed)>Please keep a close look at Walk-in refridgeration to ensure it is running at optimal efficiency(Alot of foods cooled in unit).
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.