Lone Star Taco Bar
PASSFriday, November 1, 2013 at 3:23 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Fresh salsa cooked corn raw tuna and guacamole in the 2 door deli cooler all with elevated temperatures of between 48-50F. All foods that have been in the unit and not at the appropriate temperature over night have been removed and voluntarily discarded at the time of the inspection. Ensure all potentially hazardous foods are being maintained at below 41F.
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
15-4-202.16
Non-Food Contact Surfaces
2 Door deli cooler with an elevated temperature of 50F. Discontinue use unless unit is able to maintain a temperature of 41F and below. All potentially hazardous foods that have been in the unit over night were volunatrily disposed of at the time of the inspection. Service call was placed at the time of the inspection for repairs to be made. 2 Lights out above stove top. Replace.
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.