The Hummus Republic
FAILWednesday, November 24, 2021 at 4:04 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The steam table was turned on later than usual this morning so the items that were reheated this morning were not in temperature; couscous 98F soup 102F cooked vegetables 78F cooked steak 112F chicken 108F. Provide proper hot holding of 135F or above. (the manager reheated all the items to 165F and will verify the steam tables are hot enough before adding items)
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.