ELEMENTS CAFE & CONFERENCE
FAILMonday, October 18, 2021 at 4:33 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Grab and go sandwiches and salads temping at 55F to 60F. Display set up for one hour. All items removed and placed in freezer for cooling. PIC stated items had been assembled but not properly re-cooled before being placed into service. Cool foods after assembling and packaging before placing them for self-service.
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.