Sedexo at Sovereign Bank
PASSThursday, June 24, 2010 at 2:58 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cooked chicken breast on ice at 60F.Deli turkey also at 60F.Cooked meat on speed rack next to hot oven(350F) on ice(??????-at 70F).Cooked marinara sauce without means of temperature control at 60F.Cooked sausage holding on speed rack next to oven at ambient temperature at 70F.Marked steak holding for 30-45min????next to oven at 70F.All foods are to be held under temperature requirements of 41F and/or below or 140F and/or above.There shall be no foods in dangerzone(Food is not cooled on premise).
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