PETIT ROBERT BISTRO
PASSWednesday, March 18, 2009 at 1:36 PM
Violations Cited
03-3-501.16
Hot Holding
red bliss potato holding on shelf over oven at 98F.
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
PIC on site at time of Inspection had no idea how to test glass washer. Staff Couldn't set up 3 bay sink test Sanitizer when asked.Prep cook preparing foods in Kitchen yet had no idea what cold foods hot food temperatures are as well as cooking Cooling and reheating temperatures are. Staff Couldn't explain any information pertaining to Employee Health.
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
M-2-201.11/.14 .15
Non-Compliance w/Employee Health Policy
Staff interviewed at time of Inspection couldn't explain Employee Health policy information nor refer to posted material. Provide.Although you have it postal-several staff can't read it as Posted.(Translate).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping Cloths lying on counters and equipment.
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.