Whole Heart Provisions LLC
FAILTuesday, August 30, 2016 at 5:58 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The large reach-in refrigerator in the front is not working and all the product is out of temperature; chickpeas 54F tomatoes 53F cauliflower 54F. Provide proper cold holding and discard all the items in the reach in. The walk-in refrigerator is not working properly; rice pilaf 50F chipotle mayo that was in the walk-in for three days is also 50F. Provide proper cold holding of 41F or below. 8/26/16 The products in the reach-in refrigerator are not reaching 41F; pineapple salsa 50F tomatoes 48F. Provide proper cold holding. 8/26/16 The walk-in cooler was repaired today and then quickly reloaded with prepared product. The items in the walk-in are still not below 41F; the pineapple salsa is 47F. There are numerous items that are date and time stamped as prepared within the last hour and those items were moved to the refrigerator in the basement that was working properly. The manager discarded all items that did not have a time stamp on them (see disposal)
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-2-103.11
PIC Performing Duties
The manager stated that there is a leak in the walk-in and some days it works properly and then the leak will start up and the walk-in temperatures will be jump up. Properly monitor product temperatures to ensure food safety. 8/26/16 There are still numerous items out of temperature at the establishment and no accurate logs to verify temperatures. Make sure temperatures are closely monitored by the PIC.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The front refrigerator is not working properly. Provide working refrigeration. (new refrigerator ordered)
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.