Hot & Spicy
FAILWednesday, October 24, 2018 at 2:56 PM
Violations Cited
03-3-501.16
Hot Holding
Beef patties 55F samosas 56F / Hot holding cabinet unplugged at time of inspection PIC turned unit on. Food is kept under refrigeration at night and put into the cabiet in the morning / Discussed turning the cabinet on and allowing it to heat up before stocking it. / Provide proper temperatures of 140F or above at all times.
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
Frappucinos in reach in 70F / Refrigeration shut off to keep non-PHF beverages room temperature in the fall and winter months. Other non PHF bottled beverages stored in reach in. Frappucino drinks have been discarded due to being out of temperature for an undetermined amount of time. / Ensure all frappucino and or other milk/dairy based beverages are kept under refrigeration in the other working refrigerator.
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