Petit Robert Central
FAILThursday, February 17, 2011 at 3:55 PM
Violations Cited
03-3-501.16
Hot Holding
PHF Foods stored on top of oven out of temperature including chicken at 124-126F potato at 122F Hollainaise sauce at 110-111F.(Repeat issue).All PHF's have to be stored properly and maintain a temperature of 140F and/or above.
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
Cooked quiche holding at room temperature(68-70F)/(Repeat issue).Chicken salad item in refridge on top portion of refridge unit that was piled high in pan at 47F.Ground beef at 45F(same unit).Risotto at other end in top portion of refridgerated unit without a lid at 49F.Sliced beef at 49-50F.Soup at 46-47F.Provide proper temperature requirements of 41F and/or below for all phf's.(Repeat issue).
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
Raw shelled eggs stored over olives(RTE food(s)) in Walk-in.Duck stored with pork/beef in walk-in.Properly store foods to help avoid against possible cross-contamination.(Repeat issue).
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.
31-5-204/05.11
Location Accessible
Handsink in dishroom has brooms glass racks stored infront of handsink as well as squeegee scrubpads in sink.2nd side bar also has straw and lemons in sink.Properly utilize utility sink to dump.
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
41-7-102.11
Labeled Common Name
Multiple bottles not labeled."Toilet Bowl" stored at bar and used in sinks per staff working at bar????Discontinue use of toilet bowl cleaner on food service equipment.Properly clean and sanitize.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
In absence of Head chef who is in charge to make sure proper food safety requirements are met???Please ensure that these"Repeat critical food safety requirements are met on a consistent basis".Although staff today may be considered knowledgeable of the Code requirements/and food safety it was evident by the multiple cross-contamination and temperature abuse practices observed that the PIC was not performing his/her required duties.Provide.Thankyou!!
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
22-4-601/602.11
Food Contact Surfaces Clean
Used mop/head stored accross top of 3bay sink.Discontinue practice and properly utilize mop sink and closet for storage.Many bacteria/viruses can be picked up from floor and transferred via mop to 3bay sink where washing and sanitizing of pots/pans occur.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Staff observed cooling potato next to steamer unit that was blowing extreme hot air out the sides of door.(???).Provide proper practices.
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.
29-5-201/02.11
Installed and Maintained
Waitstaff handsink by bar not functioning.many other handsinks near by.Please ensure that staff properly wash hands when needed.
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.
40-6-305.11
Dressing Rooms Clean/Lockers Provided
Staff street clothing stored together with customer food in storage room.Properly seperate.
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.