THE SPORTS CLUB/LA-BOSTON
FAILMonday, June 18, 2012 at 4:06 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cooked chicken tangerines slaw and celery in water within the flip-top refrigeration unit located at the end of the service line ranged in temperature from 45 to 48 F. The unit had just been stocked. During food service food items in the top of the unit may be maintained up to 45 F but no higher. The interior of the unit must be able to maintain an internal product temperature of 41 F or below.
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-2-103.11
PIC Performing Duties
If the Health Division had not scheduled a reinspection for 6/18/12 and given that the unit had been stocked for the lunch service the refrigeration unit would have been operated outside of proper temperature control. The ownership must remedy this issue properly educate and empower the staff to enact proper procedures (discontinue the use of failing equipment and protect the interest of the public's health).
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
15-4-202.16
Non-Food Contact Surfaces
The flip-top refrigeration unit located at the end of the service line ranged in temperature from 45 to 48 F. The unit had just been stocked. Food items may be stored in the unit until 3 pm on 6/18/12 (less than 4 hours out of proper temperature control). After 3 pm the unit is not to be utilized until internal product temperatures can be maintained at 41 F or below.
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.