Tivoli Catering
FAILMonday, August 29, 2011 at 3:00 PM
Violations Cited
03-3-501.16
Hot Holding
Sausage holding in steamtable at 117.6F.Portabello mushroom holding at 131F in steam ta ble.Provide all phf holding at 140F and/or above.
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
Deli ham at 48F(Other sliced deli meats were below 40F)?American cheese in refridge under grill at 47.6F.Shaved steak at ranges from 53F-60F in refridge under grill.Sausage at 71.2F and mozzerella cheese in pizza refridge at 47.6F.Provide cold holding at 41F and or below.Please look into the Cooling verification and procedures for product that has been previously cooked onsite.Deli product needs proper time in closed refridge(undisturbed) to chill down to 41F.Provide.
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
17-4-204.112/.115
Equipment Thermometers
A few refridgeration without thermometers.Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
44-903.11
Proper storage of clean linen
Clean uniforms stored in restroom.Remove and discontinue storage practice.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.