Cocobeet
PASS W/ CONDITIONSThursday, August 18, 2016 at 3:12 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Grab and go Sundried Tomato Kale and Almond hummus sandwich being present for retail sale with a cold holding temperatur of 55F. Kale green monkey juice with cold holding temperature of 47F being presented for retail sale. Maintian cold holding temperatures at 41F or below. CFPM took steps. removed product out of temperature prepared same day and cooled 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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Grab and go items being prepared and packaged in plastic containers without first incorporating a cooling step. Cool products to 41F or below after prep step temperature loss before being presented for retail sale.
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.
08-3-305-307.11
Food Protection
Observed several boxes of produce open box of pineapples being stored directly on floor in close proximity to waste water leaking from above water pipe. Observed case of kale packed in ice being stored on soda crate without proper elevation leaking water from melting ice onto floor. Store all foods elevated atleast 6" off the floor in protected areas away from potential sources of contamination.
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.
25-4-904.11
Single Service Articles Stored Dispensed
Cases of single use take out container being stored on top of upside down soda crates not properly elevated off the floor. Elevate all single use articles off the floor atleast by 6". Store in protected areas.
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.
29-5-201/02.11
Installed and Maintained
What appears to be a waste pipe in ceiling above basement food storage room with small leak. Repair. Provide detailed plumbers report.
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.
36-6-501.11-.12
Improper Maintenance of Floors
Pooling water from melting ice from case of kale on basement floor. Clean to remove standing water.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Water damage ceiling tiles above ware wash area. Repair. . Basement produce storage room with refrigerated units and shelf stable produce being stored on floor under open ceiling with exposed utility wires and what appears to be waste pipe and joists. Seal. Provide ceiling that is smooth durable and non porous and easily cleanable. Provide detailed contract letter specifying repairs to be made and time frame for completion to health division ASAP. Door leading to dry storage room with large square hole. Repair or provide vent grate.
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