Finagle A Bagel
PASSTuesday, April 13, 2010 at 2:31 PM
Violations Cited
03-3-501.16
Hot Holding
Sausage in unit that is constantly opening and closing and that wasn't turned up all the way was at 127F(How do you know what the settings are or what the temperatures are for the unit???All the settings have been worn away.Do you utilize a thermometer inside the unit?????).
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
Product stored in refridgerated unit whose door had broken off????A plastic trash bag was hung as a door???Please utilize Safe Food principles and practices along with common sense and store PHF's properly especially when equipment is in disrepair.Unit thermometer in refridge with broken door at 20F???Food temperatures taken:Salmon at 54-56F Deli ham at 56F.American cheese at 60F on top portion of refridgerated unit.Product that has been at 50F for 2 or more hours or that you don't have documentation for and is out of temperature in the broken unit needs to be discarded.4-6-2010:Sliced deli ham that was prepped this am in top of deli refridge at 52F.Deli ham sitting in pan in basement prep area that was sliced bagged and ready to be brought upstairs at 64F.Operator needs to look at production schedules and amounts of food needed to ensure enough time is given to properly chill product back down to 41F or below before being put out for service.Look at unit temperatures and ensure they are set cold enough to compensate for the ambient air fluctuation due to constantly opening and closing unit.Shredded cheese in open top of prep refridge was at 50F(Unit at 43F).
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
M-2-103.11
PIC Performing Duties
Due to the broken equipment being utilized for Food storage and only a unit temperature being taken that read 20F(Freezer temperature?) and recorded and phf food temperatures taken at time of Inspection in the 54F-60F the PIC is not performing required duties.Please remember that when you deviate from established practices more effort is required to ensure safe and sanitary practices.Provide.4-6-2010 Cold and hot holding issues.????
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist