Wahlburgers
PASSFriday, June 7, 2019 at 3:05 PM
Violations Cited
03-3-501.16
Hot Holding
Burgers hot held at 106F when cooking process is finished in CVAP machined. Hot hold ground beef after a final cooking temperature of 160F at 135F or above after cooking. Establishment is cooking burgers to 106F then storing inside CVAP cabinet @ 106F. Discontinue.
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
Sliced tomatoes at cookline refigerated unit at 47F. Maintain at 41F or below. CFPM corrected on site and cooled tomatoes to below 41F.
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
03-401.11-.12
Cooking Temperatures
Final cooking temperature of ground beef when machine indicated "sell" mode on screen was 106F. Cook ground beef to a minimum of 160F. Non-continous cooking process requires implementation of a cooling step: 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:(A) Subject to an initial heating process that is no longer than sixty minutes in duration; P(B) Immediately after initial heating cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A); P(C) After cooling held frozen or cold as specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.16(A)(2); P(D) Prior to sale or service cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under ¶¶3-401.11 (A)-(C); P(E) Cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A) if not either hot held as specified under ¶3-501.16(A) served immediately or held using time as a public health control as specified under §3-501.19 after complete cooking; P and(F) Prepared and stored according to written procedures that:(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf(2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf(3) Describe how the requirements specified under ¶ (A)-(E) of this Section are to be monitored and docu-mented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; Pf(4) Describe how the FOODS after initial heating but prior to complete cooking are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf and(5) Describe how the FOODS after initial heating but prior to cooking as specified under ¶(D) of this section are to be separated from READY-TO-EAT FOODS as specified under ¶ 3-302.11 (A). Pf
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Observed cook handle raw beef patty with a gloved hand then touch ready to eat bun with garning with same glove that touched raw ground meat. Contaminated roll was volunatrily discarded. Corrected on site.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Observed cook handle raw beef patty with a gloved hand then touch ready to eat bun with garning with same glove that touched raw ground meat. Contaminated roll was volunatrily discarded. Change gloves and wash hands between handling raw and ready to eat foods. Corrected on site.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-3-502.11-.12
Reduced Oxygen Packaging
3-502.11 Variance Requirement: Preparing FOOD by another method that is determined by the REGULATORY AUTHORITY to require a VARIANCE; Pf. HACCP plan submitted for cooking burgers has not been approved to date. Make modifications and resubmit to health divison with FSIS temperature guidlines. (Handout provided via email)
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Cookline handsink missing paper towels. Corrected on site.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.