ORIENTAL HOUSE
PASSWednesday, July 11, 2018 at 12:42 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cooked beef inside of the single door refrigerator by the fryer station with an elevated temperature of (53F) PIC stated that the food had been inside of the unit from the previous night. Foods out of temperature were voluntarily discarded at the time of the inspection. Discontinue the use of the unit unless it is able to maintain a temperature of below 41F. Temperatures were taken at the time of teh re-inspection by both managment and the Health Department.
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
At the time of the re-inspection the single door cooler by frying station had an elevated temeprature of 45F. Discontinue use of the unit unless it is able to maintain a temperature of below 41F. All foods were removed at the time of the inspection.
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.