LA TERRAZA RESTAURANT
PASSMonday, April 29, 2019 at 5:54 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Raw shell eggs - 50F Half and half 49F / Items located in walk in have been in walk in since yesterday. 40 dozen eggs and 12 quarts of half and half have been voluntarily disposed of due to being out of temperature for an undetermined amount of time / Provide cold holding temperatures of 41F or below at all times. Raw marinated beef in reach in 50F Coleslaw in reach in 48F / PIC stated items were prepared an hour ago. Items will be placed on ice as the reach in is operating at 53F / Provide cold holding temperatures of 41F or below.
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
20-4-703.11
Food Contact Surfaces Clean
Sanitizer in low temperature dish machine is not registering / Repair to provide 50ppm of chlorine sanitizer levels. Machine will not be used until repairs are made. There is a 2 bay sink on site use with Alpha bac 1.6 (detergent no rinse sanitzer)
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Walk in operating at 50F / Repair to provide 41F or below at all times. No TCS (time temperature control for safety) will be stored in walk in until repairs are made Reach in unit at cookline - operating at 53F / Repair to provide 41F or below at all times. All food is prepared daily and nothing is stored in reach in overnight. All items will be placed on ice until repairs are made as refrigeration space is limited.
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.