Sweet
PASSMonday, March 11, 2013 at 2:58 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cupcake with whipped cream frosting is 60F. Provide cold holding of 41F or below or provide lab results showing that frostings are shelf-stable. (The recipe has been changed since last year and the manager believes the items are already shelf-stable) 3/4/2013 Lab reports show that the whipped cream frosting is not shelf-stable and needs to be kept under refrigeration. At the time of the inspection the whipped cream are still being stored at room temperature. Store these items under refrigeration and resubmit lab tests for the other frostings so a manager can approve that those frostings are capable of being held at room temperature.
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