MR. DOOLEYS BOSTON TAVERN
PASS W/ CONDITIONSThursday, June 8, 2017 at 4:54 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cheese sliced tomatoes and other produce on ice inside of deli style unit all between 50-60F. All food products were removed at the time of the inspection and placed into refrigeration unit holding at below 41F. New unit has been ordered and waiting on arrival for installation. Existing unit is to no longer be used until the new one has arrived.
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 style cooler does not appear to being operating properly as of 5/30/17. Address and make any necessary repairs. Discontinue using unless the unit is able to maintain a temperature below 41F. New unit has been ordered and the existing unit is to no longer be used as of 6/8/17.
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.