LOWER DINING CORCORAN DINING FACILITY
FAILWednesday, January 8, 2020 at 4:15 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Sausages at the hot holding unit registered 100F unit 185F. PIC stated sausages held there for 2 hours and voluntarily discarded them. Re-heat properly before placing for hot holding.
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
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed roasted potatoes maintained at 98F Unit without hot water. PIC voluntarily discarded the food. Ensure that all food for hot holding is maintained at 135F or above.
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.