Blue Hill Coffee Shop
FAILTuesday, April 10, 2012 at 1:18 PM
Violations Cited
03-3-501.16
Hot Holding
at inspection -meats in steamtable not being held at 140 F. or above -correct-hold at 140 degrees or more or at 41 degrees or less- ( sausage tested at 117.4 degrees F )
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-204/05.11
Location Accessible
at time of inspection - sanitizing bucket being stored in the handsink at counter-handsinks can not be used for any reason or purpose other than handwashing--
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
02-3-602.11-.12/3-302.12
Food Container Labels
LABEL all food bins with the common name of product
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
DO NOT STORE wet mop on floor -STORE off floor clean & dry-
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.