Caffe Bene
PASSTuesday, May 2, 2017 at 6:10 PM
Violations Cited
03-3-501.16(A)
Cold Holding
1) There are pastries stored at room temperature that by the code definition would require temperature control for safety; hot dog bun 70F. Store hot dog buns red bean pudding filled pastries and similar items under refrigeration of 41F or below. (Caffe Bene corporate's spec call for the item to be stored at room temperature. If they have done lab testing they can submit information to the health department for approval) 2) There are cooked eggs 55F and sliced tomatoes 53F stored above the fill line in the sandwich unit in the back prep area. Store items properly to maintain product temperature at 41F or below.
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