GRILL 23 AND BAR
FAILWednesday, August 9, 2023 at 7:17 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Numerous deep plastic containers were noted throughout the kitchen in shallow pans with minimal crushed ice under them. The plastic containers were filled to the top with various items including sauteed onions and sauces. Per staff the product was cooling for less than 1 hour. Reviewed cooling procedures with staff- Ensure proper cooling procedures are followed to cool foods within proper perimeters
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Products placed on the service line with temperatures of 58F-60F. Per the PIC the products were on the line for less than 30 minutes. Properly hold products at 41F or below before placing in service refrigeration
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.