BUCCIERI'S CAFE
PASS W/ CONDITIONSThursday, December 15, 2011 at 4:18 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken in warmer up front at various temperatures.Product stacked high in pan out of broth at 125F.Product stored single layer in broth over 150F.Same issue with meatballs.Top portion of meatballs temp'd at 126F.Properly hold all hot phf at a minimum of 140F as required.Please utilize techniques such as frequent stirring etc. to help achieve temperature requirements.
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
03-3-501.16(A)
Cold Holding
Tuna salad at 45.6F chicken salad at 44.5F sliced turkey at 47F and cheese at 52F.Thermometers in unit registering 50F.Staff unsure what unit is set at.Please look into equipment to verify if equipment is operating efficiently.Provide proper practices to help achieve required temperatures.Please allow enough time after production to chill product down to 41F and/or below before being put out for service.
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
08-3-305-307.11
Food Protection
Use of a non food grade nsf-7 commercial sink for food prep.Please swap sink out for a proper food grade NSF required commercial sink.Currently utilizing a collander in sink(OK-TM).Owner will have swap out done by end of Jan.2012(OK-TM).
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean counters and shelving areas in rear.Recommendation to utilize wall space for storage(Use wall racks to help organize storage).Products should not be stored under sinks in porous containers.The product containers get wet and stained and then become at issue.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
42-5-203.13
Mop Sink not Provided
Mop sink is a wedged between non approved food grade prep sink and warewashing sink(3bay).Mop sink needs to be enclosed or at least partitioned off to help aide against cross contamination in warewashing area.A few options were discussed with PIC and additional time will be granted to establishment to rectify mop sink and bring up to code.-Remove mop sink that is between warewashing sinks and food prep sink and utilize mop sink in Building(OK-TM).
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.