Viga
PASSTuesday, November 2, 2010 at 2:14 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Premade salads in open air refridge(55F-antipasto salad).Mgr stated they were just made.I explained to him that if the temperature rises over 41F during production then it needs to chill down to 41F before being put out for service(This has been discussed with Ownership on a previous Inspection.Please ensure PIC understands and follows proper safe food principles and practices).Deli Turkey piled high in a plastic container at line at 50F.I explained a few techniques that will help achieve the desired temperature.Please execute.10-25-2010:Deli meats stacked high in pan at 50F and over(Ham turkey and roast beef.A demonstration from top to bottom of food with regards to temperatures was done for staff by Inspector.Please ensure all product at 41F and/or below.Thankyou!!
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
29-5-201/02.11
Installed and Maintained
Handsink at sandwich-cold station is partially clogged.Repair.Clogged repair but temperature 140ish.Handsink temperature should read 110F.
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.