Cosi No. 312 (Hood Park Cafe)
PASSTuesday, January 15, 2019 at 4:02 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The roasted squash cooked in the morning and stored on the top of the sandwich unit is 55F. Provide proper cold holding of 41F or below. The two door refrigerator in the back is not working; chciken 59F. Provide proper cold holding of 41F or below. (The manager saw that the refrigerator was out temperature an hour earlier and had instructed employees to not use the items and leave the door closed to determine if the refrigerator was broken or the door had been left open by mistake. It was determined that the refrigerator wasn't working and the manager discarded all the items)
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