Bocconcino: Temperature Violations Found - Conditional

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed calamari defrosting in standing cool water. Defrost potentially hazardous foods using 1 of 4 approved methods: in the refrigerator, under cool running water, in the microwave (if the food will be cooked immediately thereafter), or by directly cooking the frozen food.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured heavy cream at 50F, sausage at 50F, and garlic in oil at 45F on the top portion of the small food preparation cooler. Measured meatballs at 110F and meat sauce at 70F on the hot holding unit. Multiple foods in large preparation cooler and door side of cooler measured above 41F. All foods were moved to working coolers or reheated appropriately.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

The operator was not able to provide food handler cards for the employees. He also stated some of them might not have their food handler cards. Require all employees to obtain a food handler card. Maintain evidence of certification onsite and available for review.

The facility did not have a probe thermometer available for taking food temperatures. Obtain a probe thermometer (digital is recommended).

The facility did not have a probe thermometer available for taking food temperatures. Obtain a probe thermometer (digital is recommended).