BUCCIERI'S CAFE
PASS W/ CONDITIONSThursday, April 22, 2010 at 2:33 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Chicken salad made onsite tested at 44.9F in refridge.Deli cheese in same unit tested at 39.7F.Please go back and verify temperatures throughout production to ensure all temperatures are met.Staff indicate that they don't take food temperature of chicken after its cooked.(All hot food tested was at proper temperatures-great)!
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
27-5-103.11-.12
Hot and Cold Water
No hot water at sinks(1:30pm).Staff onsite state they have a 25gallon capacity water tank for restaurant.Staff onsite stated that Bldg.management/maintenance has informed them the tank is too small.Provide a proper sized tank to provide adequate amounts of hot water throughout operation.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Multiple soiled wiping cloths stored in front area handsink.Handsink in back used as a shelf.
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
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer in 3bay tested at 400ppm.CFM doesn't remember type/base of sanitizer used how long to test sanitizer solution and what concentration sanitizer should be.Provide adequate warewashing Instructions and method of wasrewashing(Write out all info. and post to help aide staff).Provide proper concentration.
Why This Matters
This violation directly contributes to foodborne illness risk
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 time of re-inspection but water tank still is too small for operational needs.Will work with owner as he is securing a proposal through the landlord plumber for installation of a 50gallon sized water tank-OK.Owner will call when unit is installed and operational.Will work within reason on time frame.Follow up will bve done after installation.
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.