Rebecca's Cafe
FAILTuesday, October 19, 2010 at 4:03 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Tuna salad stacked 3 high in a front grab - n go refridge was at 48-49F.Deli meat in refridgeration at various levels in prep refridge(with lids open and no customers present was at 46-50F).
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 watermelon in Walk-n.Posted info in Walk-in on proper procedures(??????)Management needs to ensure staff are following procedure.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Previously cooked ground beef wrapped up tight in Walk-in at a temperature of 46.5F(Please review proper procedures).
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.
05-4-302.12
Food Thermometers Provided
Food thermometer that asst. manager using was registering at 20F when placed in ice water.Please review with staff required procedures.I know there are a slew of educational info. posted to help staff but I'm not sure staff are knowledgeable about Requirements(as observed from interaction with staff and some staff unfamilar with requiremments nor utilizing posted info. as reference).He told me that product temperatures taken this am was at 40F(Thermometer is 12F off).
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.
08-3-302.15
Washing fruits and veg's.
Management utilizing vegy wash with posted instructions to utilize at between 60-80ppm(The test kit onsite used by management was 0-50ppm(???????).
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
Condenser in walk-in leaking with pan under leaking pipe that is full of water and being knocked onto other food product.If an issue occurs thats not normal procedure then additional safegaurds need to take place to ensure food protection(Food still stored under affected area pan was full of water-not emptied frequently to prevent contamination etc....).
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.