Cocobeet
FAILTuesday, May 10, 2016 at 4:51 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Hummus and kale sandwich at retail with temperature of 49F. Ensure cold holding temperature at 41F or below. Bottle of Grapefruit pineapple lemon ginger juice in reach in unit in kitchen with cold holding temperature of 44F. Ensure cold holding at 41f or below. PIC took corrective action and cooled product to 41f or below.
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
02-3-602.11-.12/3-302.12
Food Container Labels
Several bulk food containers without proper labels. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
PIC stated sandwiches at retail are prepared and packaged without incorporation of a cooling step to 41F or below before service to the public. Ensure all PHF foods are cooled to 41F or below before being presented for retail sale. Triple door reach in refrigerated unit with holding temperature of 46F. Repair. Provide detailed report from refigreraton maintenance company.
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.
16-4-501.11/.15
Dishwashng Facilities
Unable to verify final rinse temperature at high temperature dishwasher. Repair.
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.
17-4-204.112/.115
Equipment Thermometers
No internal equipment thermometer inside refrigerated drawer unit. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Plactic Waste drain protruding from opening ceiling above three compartment sink with plastic tubing draining into wash bay. Repair. Ensure waste water plumbed properly. Provide detailed work order specifying repairs made. Ceiling tiles missing from ceiling in kitchen repair. Basement produce storage room with refrigerated units and shelf stable produce storage with open ceiling with exposed utility wires and pipes joists. Seal. Provide ceiling that is smooth durable non porous and easily cleanable. Blue tarp suspended from ceiling being used as a splash barrier next to juicing machine. Provide a smooth durable non porous and cleanable surface for splash guard. Remove tarp.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition