Rebecca's Cafe
PASSFriday, March 11, 2016 at 6:44 PM
Violations Cited
03-3-501.16
Hot Holding
The panini sandwiches in the hot holding cabinet are 90F. Provide proper hot holding of 140F or above. Their is pulled pork on the counter at 60F. Provide proper hot holding of 140F or cold holding of 41F or below.
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
31-5-204/05.11
Location Accessible
The handsink in the prep area is blocked with equipment and the front cooking line handsink is blocked. Provide access so employees can wash hands.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The leftover sausage form the morning is tightly wrapped and stacked to cool in the walk-in. Provide proper cooling methods to be sure items cool from 140F to 70F in two hours and from 70F to 41F in an additional four hours.
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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
The wash gauge on the dishwasher is only reaching 140F. Provide proper wash temperature and provide the machine manufacturer's plate.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
There is no sanitizer reading in the sanitizer buckets. Provide proper levels.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap or paper towels at the front handsink. Provide. The paper towels are out of hte dispenser at the prep area handsink. Provide.
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.