Minina's Cafe
FAILFriday, December 1, 2017 at 5:30 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
Ground hamburger with package date 10./3 oderus and brown in color bought from retail store found in refrigerator . PIC voluntarily discarded.
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.
01-3-201.11
Approved Source
Food found in refrigeration from retail market. Discontinue . Food must be purchased from wholesaler only.
Why This Matters
SEVERE PUBLIC HEALTH THREAT: Unapproved sources bypass all safety controls. Home-prepared foods have caused botulism deaths. Uninspected meat may contain parasites, E. coli O157:H7, or BSE prions. Black market foods linked to tuberculosis, brucellosis outbreaks. Illegal dairy products cause Listeria infections killing 20% of victims. One contaminated batch can sicken hundreds across multiple locations.
Code Requirements
ALL food MUST be from: Licensed, permitted, inspected suppliers; USDA inspected meat and poultry; Grade A dairy products; Approved shellfish dealers on Interstate Certified Shellfish Shippers List; No home-prepared foods EVER; No wild mushrooms unless certified; Documentation required for all suppliers; Invoices must be kept 90 days.
Corrective Actions
IMMEDIATE: Discard ALL food from unapproved sources; Obtain approved supplier list from health department; Verify all current suppliers are licensed; Create approved supplier program; Train receiving staff on checking sources; Post list of approved suppliers
03-3-501.16
Hot Holding
Empanadas 102 -105 beef pork in warmer unit over two hour per PIC. Unit not on high PIC voluntarily disgarded.
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
12-2-401.11-.12
Good Hygienic Practices
Staff unable to wash hand . Handsink blocked. Observed no handwashing during inspection . Staff touching refrigeration units with gloves on replacing gloves without hand washing.
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
Both handsinks blocked one at service area with sponge wiping cloths and containers. One in kitchen area blocked with cutting board containes dishes. Remove. Handsinks must remain easily aceessible and only used for handwashing.
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
17-4-204.112/.115
Equipment Thermometers
No equipment thermometers in warmer unit and refrigeration unit. Provide to ensure proper temperatures.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
33-5-501.116
Improper Cleaning of Receptacles
Trash in barrell in kitchen uncovered . Provide lid for kitchen barrell.
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.