Cafe De Boston
FAILMonday, July 25, 2016 at 2:26 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken inside of the upright warmer in the catering kitchen at 126F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. PIC to reheat chicken to 165F to enusure no 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
Fresh sheperd salad with an elevated temperature of 53F. Discontinue and ensure all potentially hazardous foods are cooled below 41F prior to being placed out for service.
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.
08-3-305-307.11
Food Protection
Tray of hamburger patties observed being stored on the ground of the walk-in freezer. Discontinue and ensure all foods are being stored a minimum of 6 inches off the ground.
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.
15-4-202.16
Non-Food Contact Surfaces
Walk-in refrigerator in the main kitchen area with a slightly elevated temperature. PIC stated that it could be from the amount of time the door is allowed to remain open during the deliveries in the morning. Discontinue the use of the unit unless it is able to maintian a temperature below 41F. Foods inside of the unit were slightly elevated in temperature. Raw chicken with a temeprature of 44F.
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.
17-4-302.14
Test Kit Provided
No test kit available for the 3 bay sink sanitizer. Provide.
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.
29-5-201/02.11
Installed and Maintained
Backflow prevention device for the dish machine appears to be leaking and running into the saniting bay of the 3 compartment sink. Address and make any necessary repairs.
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.