SPANGLER STUDENT CENTER
FAILMonday, May 5, 2014 at 4:42 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The toasted farro salad is at ambient temperature 71F on the salad bar. Items need to be held at 41F or below or a varinace needs to be granted to store items outside of temperature control. The polenta on the prep table is 81F. Provide proper cold holding of 41F or below. The spinach on the top of the pizza refrigerator is 74F and the noodles for the stir fry are 70F. Make sure items are properly cooled before they are stored on the tops of the refrigeration units.
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
M-3-603.11
Consumer Advisories
Juice that is freshly made on site requires a consumer advisory. Provide and store juice refrigerated.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
The lab test and parasite letters have expired. Update. The HACCP plan has not been reviewed. Have the manager review the HACCP plan every year. The instructions for the meter in the plan are for a different meter. Provide updated meter instructions and testing instructions if they are only using one buffer testing.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.