Yumm Bai Corp
FAILMonday, June 6, 2016 at 4:27 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The cooked broccoli stored outside the refrigerator is 72F. Refrigerate items to maintain temperature at 41F or below. There is raw chicken stored out of refrigeration at the fry station 55F. Provide proper cold holding by storing products under refrigeration. Raw chicken in the refrigerator and egg rolls stored near cooling items are elevated at 45F. Provide proper cold holding of 41F or below.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
They are cooking a few orders of the chicken lo mein on the truck and then putting the chicken in the fridge to begin cooling. Placing hot items in the reach in equipment will raise the temperature of the otehr items in the cooler and extensive menu preparation is not allowed on the truck. Limit cooling items on the truck.
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.