Caffe Lil Italy
PASSWednesday, October 24, 2018 at 12:18 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The dessert refrigerator is running warm; canoli filling 47F. Provide proper cold holding of 41F or below. (The refrigerator was reset to a cooler temperature) The sandwich unit is running warm; cut turkey 48F bacon 48F. Provide proper cold holding of 41F or below. (The items were moved to other refrigerators that were working properly) 10/19/18 The thermometer is reading 55F and the products in the refrigerator are elevated; cheese 52F turkey 51F. Provide proper cold holding of 41F or below. (manager discarded turkey and cheese)
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
17-4-302.14
Test Kit Provided
They have a quats test kit but they have a chlorine dishwasher. Provide the proper test strips so employees can check the dishwasher. 10/19/18 They bought quats test strips and paracetic acid test strips but they do not have chlorine strips. Provide chlorine strips.
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.