Monument Tavern
PASSFriday, October 9, 2020 at 8:42 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The items on the top of the in-line refrigeration closest to the pizza oven are elevated; cheese 48F onions 49F chicken wings 45F. Provide proper cold holding of 41F or below. (The items that were leftover from lunch were discarded and the items that were just brought up for dinner service were moved to the other refrigeration units that were holding temperature)
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.