Caffe Nero
PASSThursday, September 13, 2018 at 11:39 AM
Violations Cited
03-3-501.16(A)
Cold Holding
Multiple prepared sandwiches at service line in case at above 41F. Products prepared 1 hour prior to inspection. Products must be at 41F or below before placing out for service. Products removed and placed in walkin freezer to cool to 41F or below. Reviewed procedures with staff and PIC 09/07/18 At time of reinspection sandwiches at service line continue to be above 41F. Chicken Caprese 52F Tuna 49F. Staff must ensure product is at 41F before placing out for service. Products removed and placed in freezer. Per PIC and production logs sandwiches prepared less than 1 hour prior to inspection
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