Kneeland Cafe
PASSMonday, January 23, 2017 at 6:27 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Fruit cups and yogurts in self serve refrigerator without labels and ingredients supply both labels and ingredients for all self service products
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
1) meat balls @ 109f ensure proper hot hold of 140f or above 2) chicken @ 125f ensure proper hot hold of 140f or above manager to ensure that all product are reheated properly before being put on hot hold line. (manager reheated meatballs to 168f: reheated chicken to 171f at time of inspection)
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
M-2-103.11
PIC Performing Duties
Owner / manager not performing duties by ensuring food reheated/ cooked to proper temperatures
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
29-5-201/02.11
Installed and Maintained
Old garbage disposal at front service hand sink emitting odors remove and supply proper plumbing at hand sink
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.