Jane's Salad & Buffet
PASSFriday, January 15, 2010 at 3:14 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Grape leaf with rice stacked up on each other at 45.8F(Buffet).Grilled chicken at 50F in buffet line(cold hold) and deviled egg made onsite cold holding at 52F.Manager sisn't take temperature of food product when put in/or before it was put into buffet line.
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
M-2-103.11
PIC Performing Duties
Manager(PIC) not performing his duties according to Code as evidenced upon Inspection by violations cited.He also lacked the basic food safety knowledge on Proper temperature controls needed for his establishment/menu(Reheating cooling).He couldn't explain the Employee Health Policy as required.He had food hot holding as well as cold holding at Improper temperatures. He had Raw fish and Chicken stored over RTE foods(Mayonnaise and vegetable by his own account that will not be cooked)???He is not following his own written procedures for Time as a Public Health barrier nor does he have any documentation that states his request was approved(BY Health Management)?Food temperatures on reinspection were improper for cold holding.PIC not verifying temperatures on ALL phf's before putting in buffet line.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Hotline hood doesn't have proper documentation required by COB/BFD that system has been professionally serviced.PIC states unit is cleaned by staff.The last sticker on Hood dates back to 2006.Referred to Health Management to contact BFD/Bldg.dept.Wall and ceiling area in rear of Dr in disrepair.Repair.DR wall/ceiling has been repaired(1-11-09).
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones