Cask N Flagon
PASSMonday, January 4, 2010 at 8:03 PM
Violations Cited
01-3-201.11
Approved Source
Staff and management of the Cask N Flagon permitted party guests from Beth Israel to bring dessert items prepared offsite/home into the establishment. The dessert items are reported by Beth Israel staff to have included cookies brownies cup cakes and cheese cake. Food items from an unapproved source shall not be served within the establishment. This should be a condition of the contract.
Why This Matters
SEVERE PUBLIC HEALTH THREAT: Unapproved sources bypass all safety controls. Home-prepared foods have caused botulism deaths. Uninspected meat may contain parasites, E. coli O157:H7, or BSE prions. Black market foods linked to tuberculosis, brucellosis outbreaks. Illegal dairy products cause Listeria infections killing 20% of victims. One contaminated batch can sicken hundreds across multiple locations.
Code Requirements
ALL food MUST be from: Licensed, permitted, inspected suppliers; USDA inspected meat and poultry; Grade A dairy products; Approved shellfish dealers on Interstate Certified Shellfish Shippers List; No home-prepared foods EVER; No wild mushrooms unless certified; Documentation required for all suppliers; Invoices must be kept 90 days.
Corrective Actions
IMMEDIATE: Discard ALL food from unapproved sources; Obtain approved supplier list from health department; Verify all current suppliers are licensed; Create approved supplier program; Train receiving staff on checking sources; Post list of approved suppliers
03-3-501.16(A)
Cold Holding
The top cover of the 2-door flip-top unit in front of the fryer was caught on the cutting board. With the refrigerated air escaping to the ambient environment the unit was unable to maintain proper internal temperature control. Temperatures of the haddock and chicken wings within the unit measured 44 to 45 degrees F. The product is reported to have been stored overnight in the walk-in. As such the product was out of temperature control for less than 1 hour. The product was chilled. The unit was observed to be operating properly before the end of the inspection.
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
03-401.11-.12
Cooking Temperatures
The meatloaf menu states that the meatloaf should be cooked to an internal temperature of 145 degrees F. The proper internal cooking temperature for ground beef is 155 degrees F. Correct and review with the kitchen staff.
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
One shard of glass was observed and removed from an ice well on the Oliver's side of the establishment. Bartenders must be provided proper ice scoops and avoid the use of glass above the bar ice utilized for drinking.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
09-3-301.11(C)
Handling of Food & Ice
The bartenders are utilizing tumblers instead of proper ice scoops. As such their hands are passing through the ice during each drink service. Provide proper scoops to minimize the handling of ice with bare hands.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
The glass machine at the main bar was not properly sanitizing during the inspection. A review of the equipment revealed that the sanitizer supply line was suspended above the top of the chemical sanitizer. As such the sanitizer supply line was dry. The sanitizer supply line was reset. Bar staff should confirm that the unit is properly sanitizing throughout the day.
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.