BOURBON ST. CAFE
PASSTuesday, December 6, 2011 at 3:57 PM
Violations Cited
03-3-501.16
Hot Holding
Mash potato at 116F Fried chicken wings at 117.7F Gen Gao chicken at 114F and orange chicken at 133F at steam table.Product stored high in table without covers.Please utilize proper holding techniques and methods to help assist in holding foods at required temperatures.These include shallow pans covers stirring product mixing agitating etc.Please rotate product in properly.Cooked sauce sitting out back at 95.5F cooked chicken at 131.5F(Covered) and cooked pork at 89.7F(covered) both sitting on tabletop out back.Please properly hot hold at 140F and/or above with proper means to control temperature.
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
12-2-401.11-.12
Good Hygienic Practices
Evidence of open drink container at front service counter.Staff observed putting on hair restraint after it was pointed out on Inspection touching hair and no change of glove or proper handwashing.Staff observed washing hands without soap.Provide proiper hygenic practices to include beverages in covered containers and proper handwashing techniques.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
Staff observed washing pan in handsink.Discontinue and properly wash at 3bay sink.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
31-5-204/05.11
Location Accessible
Staff observed using hansink to wsh pans and also at another handsink to dump ice.Handwashing sinks are for handwashing only.
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
M-2-103.11
PIC Performing Duties
PIC/CFM not performing required duties as observed through improper staff practices and critical violations cited.Provide on a consistent daily basis and not just when told to do so.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Observed staff cooling Improperly.Establishment has a large Walk-in refridge in basement.Please review proper cooling techniques that include shallow pans(3 inches or less spread product out over a large surface area then transfer product once at desired temperature to large walk-in refrigeration instead of already packed tight prep refrigeration upstairs.Remember temperature controls that include reducing temperature to 70F within the first two hrs to control the growth of bacteria and then to 41F within an additional 4hrs.Once cooled cover and store properly.).
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.
10-3-304.12
Food Utensil Storage
Rice scoop stored in stagnant water.There was evidence of seperate scoops for each product except for the multiple different fried foods(Chicken spring rool french fry).Provide a seperate scoop for each different food product to avoid any potential cross contamination as taught and learned from the Allergen law.Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
Multiple staff observed at service station without hair restraints.Provide at ALL times inside of restaurant while handling foods.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloth(s) observed lying on tables/counters.Properly store in sanitary solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Hot water at handsink too hot.Registered 140F with digital thermometer.Provide hot water as required by code at handsinks at 110F.
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.