Daily Table
PASSTuesday, December 5, 2023 at 7:39 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the time of the re-inspection packages of yogurt in the open air cooler with temperatures ranging from 45-57F. Address and ensure all TCS foods are being maintained at below 41F. All TCS foods were removed at the time of the re-inspection. Unit was fucntioning at 41F at the time of the visit. If unit is unable to maintain a temperature pof below 41F tehnit is to be only used ot store Non-TCS foods.
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.