Jane's Salad & Buffet
PASSFriday, January 28, 2011 at 4:06 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Avacado roll at 56F cucumber roll at 57F california roll at 56F salmon roll at 58F sushi tuna roll at 56F unagi(eel) roll at 57F.All product sitting ontop of bamboo mat inside a hotel style 2" pan.No documentation regarding time/temperature controls/production.Product discarded and denatured.Grape leaf at 46F.Cooked white rice in kitchen at 66F-68F(Staff indicate product was acidified).-No documentation regarding accidification process-product disposed and denatured.Repeat violation.
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
03-3-501.16(A)
Cold Holding
Cooked chicken wings at 118F grilled fish at 112F.No time/temperature controls documented.Product disposed and denatured.Repeat violation.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over fresh fruit(oranges) in Walk-in.Raw fish stored over vegetables in Walk-in.Properly store raw animal foods to avoid cross contamination.This is a repeat violation.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff observed washing hands with gloves on????????????????Please properly train staff on handwashing techniques.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Pan with utensils in handsink.Food stored infront of handsink.Remove all and discontinue practic.Handsink shall be for handwashing only.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-2-102.11
PIC Knowledge
PIC not knowledgeable about required information in Food Code(s) as it relates to Food safety as evidenced through interview.PIC stated he wasn't knowledgeable about the Employee Health Policy.PIC stated he wasn't knowledgeable about the efficacy rate(Concentration) of sanitizer used within operation.PIC/CFM has been repeatedly told by Health division of ISD that Accidification of Sushi product wasn't approved for use by Health division and that temperature only needed to be utilized to control bacterial growth.He has also been told repeatedly that he needed to monitor and control temperatures during holding stages of operation(both hot/cold).He has repeatedly failed to comply with this requirement.Due to this fact PIC/CFM will need to be recertified in Serve-safe principles on an upcoming(very near future) class schedule.Provide.Due to the fact that there has been repeated temperature abuse by PIC/CFM PIC/CFM will need to provide a RISK CONTROL PLAN to be approved by Health Division of ISD on how he plans to successfully meet required product temperatures( I strongly recommend that PIC get a Consultant to help assist with this plan). PIC has had explained to him that operating in an unsafe manner not only jepordizes patron health but can lead to Administrative action including suspension of permit.PIC continues to fail to meet minimum required procedures to operate establishment in a safe and sanitary manner.PIC states that he understands ALL requirements.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
PIC not performing required duties as required by properly training staff in food safety as it pertains to their job as evidenced by critical risk factors observed from Inspection.PIC not ensuring safe food principles and practices are carried out throughout operation as evidenced by critical risk factors cited during Inspection.
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