METRO SUBWAY INC.
PASSThursday, August 20, 2020 at 2:35 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
There are multiple items in the walk-in cooler that are out of temperature; turkey 55-59F cheese 61F (my thermometer's calibration was verified). Provide proper cold holding of 41F or below. (The manager voluntarily discarded all the items that were out of temperature and brought in products from another location stored them in a working refrigerator and called for a repair)
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.