LEGAL SEA FOODS INC.
FAILWednesday, May 21, 2008 at 6:05 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked(baked) potato at room temperature of 70F.Mashed potato in drawer holding at 128F as well as rice pilaf at 130F.All hot foods must be held at a minimum of 140F.
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
Gumbo sauce in reach-in refridge under hotline equipment at 60F.Cut fruit in container piled high and sitting on top of ice(not submerged) at 51F.Sausage in Walk-in at 46.8F.Hard boiled egg piled high over lip of container at 46.8.
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Dishwashing staff observed washing hands with gloves on by dipping them in sanitizing solution of 3rd bay.Staff not washing hands after coughing into hands.
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.
12-2-401.11-.12
Good Hygienic Practices
Poor Hygenic practices observed during inspection by wait staff drinking in open container(s) at service line in kitchen and staff in street clothes at beverage island(not for self service)filling up drink container.Cooking staff observed coughing into hands and neither changing gloves nor washing hands.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Raw bar staff observed using handsink to rinse equipment.Service sink is located adjacent to handwash sink.Handsink in kitchen had items stored in front of sink(cold prep) and dishroom had equipment stored under handsink(plastic lids in milk crates).
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-2-103.11
PIC Performing Duties
Management not performing required duties as evident by inspection critical violations noted including Chef telling inspector baked potatoes are cooked and held at room temperatures.Critical temperature violations noted and not immediately corrected by chef nor GM on site until directed to do so by Inspector.Poor hygenic practices by staff and poor handwashing practices.Staff interviewed was not knowledgeable about Employee Health requirements as stipulated by Code nor could properly explain the time/temperature controls for Cooling.Additional training for staff needs to occur and proper follow up by Management needs to occur to ensure compliance at all times.
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
24-4-903.11
Clean Equipment & Utensils Storage
Use of milk crates as observed in dishroom to store plastic lids.Discontinue re-use of milk crates for anything other than the milk or product that is delivered in crate.Remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.