Ben Cotto
PASSWednesday, April 24, 2019 at 8:48 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The top of the flip top unit is elevated; chicken 48F shrimp 47F. Provide proper cold holding of 41F or below. (Items moved to walk-in to cool) 4/19/19 The items on the top of the unit are elevated as the top of the unit os open during the lunch rush; chicken 52F veal 56F pasta 46F. Provide proper cold holding of 41F or below. (The items on the top of the unit were discarded and refilled with half containers to better maintain temperatures)
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
31-5-204/05.11
Location Accessible
The handsink in the kitchen is blocked. Provide access to handwash sink so employees wash their hands. (The manager moved the items) 4/19/19 The table was moved but at the onset of the inspection the sink was blocked with bowls and equipment. Those items were removed and the sink was blocked again before the end of the inspection. Train employees to never block the sink so it's always open for employees to wash their hands.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance