Rebecca's Cafe
FAILFriday, January 27, 2017 at 4:16 PM
Violations Cited
03-3-501.16
Hot Holding
1) The pulled pork for the special is in a hot holding unit and 100F. Provide proper hot holding of 140F or above (the deli employee was able to take corrective action and reheat the pulled pork) 2) The premade hot sandwiches are wrapped and stacked on a hot plate for quick service; the sandiches are not maintaining temperature chicken sandwiches 104F - 120F. Provide proper hot holding of 140F 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
1) The salads and cole slaw are stored on ice and they are not maintaining temperature the cole slaw is 57F. Provide proper cold holding of 41F or below. 2) The deli unit in the front is designed to have sliding doors but they are not used during service and the unit is not maintaining temperature; mozzarella cheese 50F feta cheese 46F hummus spread 48F. Provide proper cold holding of 41F or below.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
There are items stored on ice and open air hot holding units and cold units that are not maintaining temperatures properly. Provide the correct equipment to maintain product temperatures.
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.
17-4-204.112/.115
Equipment Thermometers
The wash dishwaser gauge is broken. Repair.
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.