Luke's Local Fails Reinspection

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

Measured pork at 45F on the top portion of the food preparation cooler in the deli area. The pork had been there for only 2 hours and was moved to the bottom of the cooler where foods held at/below 41F. Measured ground pork at 48F, pork loin at 45F, pork shoulder at 46F, and pork chops at 48F at the far left side of the meat display case. These items had been there overnight and were discarded. Measured beef at 44F, sausage at 45F, and bacon at 44F in the open-faced "butcher knocker" cooler. Foods were generally off by one degree and sell quickly, so were not discarded. The operator turned down the temperature to bring foods into compliance. Measured salami at 50F, salmon at 57F, ham at 53F, chicken at 53F, pancetta at 56F, crème cheese at 48F, Camembert cheese at 48F, goat cheese at 50F, Brie cheese at 50F, burrata cheese at 50F, ricotta cheese at 48F, fresh mozzarella at 50F, rice pudding at 48F, cream brûlée at 48F, stuffed raviolis (three varieties) at 50F, tiramisu at 47F-50F, flan at 53F, and cheese cake at 48F all on the open-face "grab and go" cooler. These foods had all been on the cooler for an extended duration and were discarded. Measured sprouts at 54F in the open-faced vegetable cooler. The sprouts had been there for an extended duration and were discarded.

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

Measured pork at 45F on the top portion of the food preparation cooler in the deli area. The pork had been there for only 2 hours and was moved to the bottom of the cooler where foods held at/below 41F. Measured ground pork at 48F, pork loin at 45F, pork shoulder at 46F, and pork chops at 48F at the far left side of the meat display case. These items had been there overnight and were discarded. Measured beef at 44F, sausage at 45F, and bacon at 44F in the open-faced "butcher knocker" cooler. Foods were generally off by one degree and sell quickly, so were not discarded. The operator turned down the temperature to bring foods into compliance. Measured salami at 50F, salmon at 57F, ham at 53F, chicken at 53F, pancetta at 56F, crème cheese at 48F, Camembert cheese at 48F, goat cheese at 50F, Brie cheese at 50F, burrata cheese at 50F, ricotta cheese at 48F, fresh mozzarella at 50F, rice pudding at 48F, cream brûlée at 48F, stuffed raviolis (three varieties) at 50F, tiramisu at 47F-50F, flan at 53F, and cheese cake at 48F all on the open-face "grab and go" cooler. These foods had all been on the cooler for an extended duration and were discarded. Measured sprouts at 54F in the open-faced vegetable cooler. The sprouts had been there for an extended duration and were discarded.