Finagle A Bagel
FAILFriday, July 30, 2010 at 4:01 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Prep refridge that PIC new was "troublesome" the last couple of days have PHF's in unit at 50F+Three different products in inserts on top area of refridge(Sliced ham deli cheese and chicken salad all temp'd over 50F.If unit knowlingly isn't functioning properly don't utilize for phf's until fixed.(??A bit worrisome that PIC knew unit wasn't functioning properly and multiple phf's out for lunch in unit and temp's over 50F(12:05pm)?????).Please retrain staff on proper procedures/temperatures.
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
08-3-305-307.11
Food Protection
Uncovered muffins cookies out ontop of reach-in beverage refridge(??).Please provide proper food protection to help minimize contamination of product.Please also review where to store staff drinks(Currently stored in Walk-in on middle shelving with and above customer food product).Please also review proper washing of all fruits and vegetables.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Interior of ice unit has visible rust streaks down side of unit from screw.Provide a proper screw to fasten interior that will not rust.Clean and sanitize unit.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.