Discovery Cafe
PASSThursday, November 9, 2017 at 1:33 PM
Violations Cited
03-3-501.16
Hot Holding
The meatballs on the steam table are 120F and the rice pilaf is 110F. If the items on the steam table are still for sale then the steam table needs to be on an the item sneed to be over 140F. 11/2/2017 The rice pilaf is stored outside of the steam table 94F (The manager discarded the rice) but the rice in hte backup cambro is 120F. Provide proper hot holding of 140F or above. (Items discarded by manager)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
03-3-501.16(A)
Cold Holding
The items in the single door upright refrigerator are elevated; the cheese stored overnight in the fridge is 43F but the meats sliced earlier in the day are 47F. Provide proper cold holding of 41F or below. 11/2/2017 There is no internal thermometer in the refrigerator and the one on the door does not appear to be accurate. The temperature was reading 36 but quickly jumped to 50F when the door was opened. The sausage stored in the refrigerator is 47F cream cheese 47F milk 48F. Provide proper cold holding of 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