BUCCIERI'S CAFE
PASS W/ CONDITIONSFriday, March 18, 2011 at 6:59 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken holding at 116F(Unit shut off????).3-18-2011-Serving customer as Inspector entered establishment.Warmers shut off at chicken in units with lids on and chicken was 120F and meatballs were at 140F.
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
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer tested over 200ppm.Provide proper strength and procedure for filling up sanitizer.
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.
41-7-207-09.11
Medicines FirstAid Storage
vitamins hair sprays perfume etc.held ontop of refridgeration behing register.Remove all non-food items.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk food containers not labeled.Provide.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Meatballs taken out of oven and left in deep pan with hot water in it and foil on pan to cool.Provide proper methods to cool foods.
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
Use of non handled utensil to dispense bulk product.Provide handled utensils.
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.
14-4-202.11
Food Contact Surfaces Design
Worn scorred and filthy cutting board observed in-use in rear kitchen Discard and provide proper equipment.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths lying on counters in sinks etc.Properly store in sanitary solution.Discontinue use of sponges.
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.