TRAVEL TRADERS No. 189
PASSFriday, April 20, 2012 at 2:48 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Allergen information is provided for the boston cream pies but they are not available for any of the other products in the cooler. Provide allergy information for all products.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16(A)
Cold Holding
Small half and half containers with a "keep refrigerated" label are stored at room temperature 73F. Provide proper cold holding of 41F or below. (manager discarded creamers that were at room temperature and will store them refrigerated in the future)
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
1) Employees were not familiar with warewaswhing procedures. Make sure the staff is aware how to properly wash equipment with soapy water rinse with clean water and sanitize with proper sanitizer concentration. 2) The manger needs to finish his servesafe certificate and then be able to supervise and train the staff. (Manager is already taking the servesafe course he just needs to take the test)
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.
16-4-501.11/.15
Dishwashng Facilities
There are products stored in front of the three compartment sink and on the drainboards of the sink. Move items so employees can properly wash rinse and sanitize equipment.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths are setup with less than 100ppm quats and employees were not familiar with how to setup and test sanitizer. Provide proper sanitizer levels.
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.