Miel Brasserie
FAILThursday, February 21, 2013 at 5:45 PM
Violations Cited
03-3-501.14
Cooling
The clam chowder in the walk-in is stored in deep plastic containers. The chef said that it was made the night before and it was 54F. Properly cool items. (manager discarded all the clam chowder)
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.
03-3-501.16(A)
Cold Holding
The hollandaise sauce is stored at room temperature 76F. The sauce is discarded every hour. Provide either a variance for Time as a Public Health control or lab tests that prove the sauce can be stored at room temperature. The refrigerator on the cooking line is running warm. The egg wash is 57F cut fruit 50F and yogurt 49F. Provide proper cold holding 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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Ready to eat shellstock are stored below uncooked fish. Store properly.
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
There are numerous sinks on the cooking line that are not competely stocked with soap and paper towels. Properly stock sinks so employees can wash their hands. The employee cooking the french toast in the egg wash wiped his hands with a dry rag and continued to turn the french toast with his gloved hands. Make sure employees are removing their gloves and properly washing their hands when they switch from raw to cooked food.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There are numerous handsinks with no paper towels or sanitizer and no soap. Provide soap and paper towels at all handsinks.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.