SOUPER SALAD
PASSFriday, October 8, 2010 at 5:13 PM
Violations Cited
03-3-501.16
Hot Holding
Fish holding at 120F range.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
03-3-501.16(A)
Cold Holding
Shredded cheese holding behind hot foods at 48F-50F.Cooked stuffing piled high in pan at 49F(Need to go back and verify time/temperature requirements during the cooling phase to ensure acurracy).Sandwiches made for catering job(dozens as well as a platter of sandwiches sitting on shelving at ambient air temperatures.Tuna temperatured at 58F-60F.Please review procedures and ensure the product is allowed to chill down to 41F before it reaches customer!!).Foods looked at were also fresh mozzerella in a plastic container -product at bottom of pan was 41F and product piled high was over 45F.Please review proper procedures with staff.
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
08-3-305-307.11
Food Protection
Food products out at baked potato self-service area uncovered/unprotected.Provide sufficient food protection.
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.