BOURBON ST. CAFE
FAILTuesday, December 26, 2017 at 9:34 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken and beef from the previous day (as stated by management) with elevated temperatures between 57-68F. PIC voluntarily disposed of all foods at that had been out of temperature for over a 14 hr. period. Ensure all potentially hazardous foods are being maintained at below 41F. Garlic and oil mixture being left out at room temperature of (73F). Discontinue and ensure all potentially hazarous foods are being maintained at below 41F. Garlic and oil mixture was voluntarily disposed of at the time of the inspection.
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
M-2-103.11
PIC Performing Duties
Management not properly overseeing staff in the maintanence of equipment and cold holding temperaures. Address and properly train all staff.
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
15-4-202.16
Non-Food Contact Surfaces
Single door upright refrigerator in the back preparation room with an elevated temperature of 48F. Discontinue use unless the unit is able to maintain a temperature of below 41F. All foods were removed from the unit at the time of the inspection and certain foods were voluntarily discarded and a voluntary disposal order has been provided. Upon re-inspection Spoke to facilities manager Kevin Manager states that repair will take place on 12.27.17.Manager to forward invoice to health department upon full repair/replacement. At the time of inspection refrigeration unit is out of service & empty.
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.