Coco Leaf
PASSThursday, July 11, 2019 at 2:18 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked mushrooms inside of the deli style unit with an elevated temperature of 56F. PIC stated that they had been cooked from approximately an hour prior. Discontinue and ensure proper cooling methods are in place prior to being placed into the service coolers. Mushrooms to removed and placed into a cooler to continue the cooling process.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Slice deli meats inisde of the deli style cooler with an elevtaed temperature of 51F. Discontinue and ensure all TCS foods are being maintained at below 41F. PIC stated that the lid of the unit was left open possibly contributing to the increased temepratures. All other foods inside of the unit were operating below 41F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.