Museum of Science
PASSTuesday, December 6, 2016 at 3:11 PM
Violations Cited
03-401.11-.12
Cooking Temperatures
Establishment partially cooking marking ground turkey burgers and boneless chicken breast. Discontinue all non continuous cooking processes. Ensure all poultry items cooked to minimum cooking temperature of 165F. PIC took corrective action and fully cooked product to 165F.
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
M-3-603.11
Consumer Advisories
No consumer adivories for burgers offered for sale cooked to order. Provide "consuming raw or undercooked foods increases your risk of foodborne illness" statement on menu.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Observed food worker tightly wrap pico de gallo in deep pans prepared at room temperature and place in cooler for service with temperature of 53F. Cool all PHF foods to 41F or below before being placed into surface by increasing the surface area or immersing in and ice bath. Grilled vegetables at pizza station drawer refrigerated unit 47F. Corrective action taken to cool product.
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.
08-3-302.15
Washing fruits and veg's.
PIC stated apples and whole fruits presented for retail sale have not been washed. PIC took correctived action removed from service and washed fruits.
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.