ROCHE BROS. SUPERMARKET
FAILTuesday, February 15, 2022 at 7:03 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 smoked fish in the open deli case have a warning on the packaging that the items should be kept in the refrigerator at 38F or below; the temperature of the product is 41F. Provide proper cold holding of 38F as stated on the product. (the manager removed the items and will call the manufacturer to find out what to do with product that has risen to 41F)
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.