Kiosk @ WGBH
PASS W/ CONDITIONSFriday, April 22, 2011 at 3:19 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Tuna and olives placed into the salad unit were held at a temperature of 47 to 50 F. The products had just been placed into containers and placed in the unit. The unit is properly operating at 37 F. It appears that the products need to be chilled longer before placement into the unit. The products (PHFs) were removed chilled to be returned when at 41 F or below.
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
41-7-201/04.11
Separation/Sanitizer Criteria
The three basin sink was set up in the morning with a chlorine sanitizer solution. The staff stated that the sink was calibrated to 50 ppm chlorine. During the inspection the chlorine solution was tested to approximately 25 ppm. The sanitizer basin was drained and the system recalibrated to 50 ppm.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
The soap dispenser within the rear food preparation area had fallen from the wall. The dispenser was intact. The dispenser should be attached to the wall or a pump dispenser could be provided and placed on the rim of the sink basin. Management placed a call to have the issue addressed.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.