Rebecca's Cafe
PASSFriday, October 19, 2018 at 6:45 PM
Violations Cited
03-3-501.16
Hot Holding
Prepared sandwiches at hot sandwich line at 125F. Must be held at 140F or above. Removed and placed back into hotbox at 160F. Hot holding line and sandwiches noted on previous inspections. Equipment no adequately hot holding sandwiches. Reviewed procedures at time of inspection
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
Multiple products on counter at entree station stored over ice at above 41F. Coleslaw 46F Ceasar Salad 47F. Ensure product is fully placed down in ice. Removed and placed in refrigeration at time of inspection
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
15-4-202.16
Non-Food Contact Surfaces
Grab and go refrigeration at service area with a temperature at top shelves of 50F. Shelving at bottom area holding at 41F. Top shelves not in use and products on lower shelving at 40F. Repair or replace Ice machine at warewashing area broken- Repair
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.
16-4-501.11/.15
Dishwashng Facilities
Dishwasher in warewashing with a rinse temperature of 210F. Repair to ensure temperature is maintained at 180-194F. To use 3 bay sink with quats sanitizer at 300ppm until repairs are made
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.