Cafe De Boston
PASSMonday, April 4, 2016 at 3:12 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken in self service station at 129F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Cooked chicken to removed and reheated to 165F to ensure np bacterial growth.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Sliced tomatoe's inside of the open air cooler at 49F. PIC stated that the tomatoes had been sliced from earlier in the morning. Cooked chili from the previous day at 50F as stated by PIC. Cooked chili was voluntarily discarded at the time of the inspection. Ensure all staff have been properly trained on cooling procedures. All foods should be less then 41F prior to being placed into any service coolers.
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
Several storage racks inside of the walk-in cooler with evidence of a rust like substance. Resurface or replace.
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