DELTA SKY CLUB TERMINAL A SATELLITE
PASSMonday, May 7, 2018 at 2:57 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Hard boiled eggs out on line 53F / Rice at room temp on rolling racks 48F / Chicken out on rolling rack 46F / Lo-mein in walk in 52F. All items are reheated and left out at room temp until needed for service. Discussed preparing items first thing in the morning and cooling in the walk in loosly covered to allow for air flow. Also discussed keeping dishes in the walk in to help keep temperatures while out on cold table.
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