RAMADA INN
FAILTuesday, December 11, 2018 at 4:50 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Yogurt and cream cheese inside of the upright 2 door True refrigeration unit with an elevated temperature of 50F. PIC stated that the yogurt had just been removed from service and placed back into the refrigerator. All potentially hazardous foods were removed at the time of the inspection and placed into a refrigeration unit that was being maintained at below 41F.
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
Cabinet door above dish machine is damaged and not securely attached. Address and make any necessary repairs. Door handle to the single door upright freezer is not attached. Repair. 2 Door uprigth True refrigeration unit with an elevated temperature of 45F. Discontinue the use of the unit unless it is able toi maintain a temperature of below 41F. PIC to remove all potentially hazardous until the unit is able to maitain the proper tenperature.
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.