Tossed
FAILTuesday, October 24, 2017 at 2:58 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Hard boiled eggs in the front service unit at 53F. PIC stated that they had been rinsed and placed into new water prior to being placed inton the deli style cooler. All other foods inside of the unit were at below 41F. Esure all potentially hazaredous foods are being maintained at below 41F. PIC removed a the eggs at the time of the inspection.
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-2-102.11
PIC Knowledge
No one on sight with a current Food Allergy/Safety certification. Provide documentation on at least one full time employee that has some form of Food Allergen Certificaion and has been enrolled in some form of Food Safety Course for the re-inspection.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Hand sink near the rear preparation table not operational. Repair. Additional hand sink near entrance to the back preparation room being used until repairs have been made.
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.