St. Elizabeth's Medical Center
PASSThursday, October 2, 2014 at 6:09 PM
Violations Cited
03-3-501.16
Hot Holding
The hamburgers are 125F. Provide proper hot holding of 140F or above. (The manager discarded all the burgers)
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
The sandwiches waiting to get grilled are stored on ice the cold cuts are 50F. Provide proper cold holding of 41F or below. The cheese on the top of the sandwich unit is 48F-50F. Provide proper cold holding of 41F or below. Kidney beans on the salad bar are 55F. Provide proper cold holding of 41F and make sure items are properly chilled before they are placed on the salad bar. Grab and go sandwich in the open air refrigerator is 50F. Provide proper cold holding of 41F. (The manger was able to take corrective actions and discard items that were out of temperture or move items back into refrigeration to properly cool before being placed in the reach in refrigerators)
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
A few of the handsinks do not have paper towels. Properly stock all handsinks with soap and paper towels.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.