Eaton Vance Harbor Cafe (13th fl.)
FAILThursday, April 1, 2010 at 3:12 PM
Violations Cited
03-3-501.16
Hot Holding
Vegetable medley in warmer unit at 75F.
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
03-3-501.16(A)
Cold Holding
Cooked egg in salad bar at 48-50F.Sandwiches and Deli meat at cold station propped up ata range of 45F-48F.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked turkey temperature at 103F in Walk-in(Chef explained that product was finished cooking at 9:30am.Temperature indicated was at 11:05am-only 25 minutes to get down to 70F.(Chef transferred product to freezer to help aide in the process.Please verify all temperatures and provide suitable practices).
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
Uncovered foods during service(Chef explained additional sneeze gaurds have been ordered.I strongly discourage the self-service practice(using toaster oven) as much as possible.Reminder that it's unknown whether the customer had previously properly washed hands before using equipment(Discussed with chef).
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.