SAM & ANNE'S DELI
PASS W/ CONDITIONSWednesday, March 31, 2010 at 3:28 PM
Violations Cited
03-3-501.16
Hot Holding
Calzone/spinach pie without means of temperature control at74F.3-31-2010:Same spinach calzone without means of temperature control at 134F.Only Pizza and no other deriviative can be stored at room temperature for 1hr.CFM must have documentation when Pizza was taken from oven and be able to track.ALL other food must remain under temperature control.Chicken in steam table at 128F.Meatball at 131F.
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
Tuna in refridge at 50F.Deli turkey piled high in open air refridge at 55F.PIC can't explain temperature control requirement or proper procedure for corrective action.
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
27-5-103.11-.12
Hot and Cold Water
No hot water at front handsink at service line(CFM/PIC states that its because the sink in back is being utilized and because its at the end of day.Neither reason is valid.Provide proper hot running water at all times during day that establishment is being utilized(Ensure tank is of sufficient capacity).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
CFM/PIC not performing rerquired duties as evidenced by improper practices during Inspection and lack of knowledge from both PIC/CFM on calibration of thermometer time/temperature controls for cooking cooling reheating and Danger Zone parameters.PICD/CFM didn't know how to properly test sanitizer in sink.I couldn't determine whether or not a Consumer Advisory is needed because PIC/CFM couldn't explain cooking temperatures for product on his own Menu.The PIC/CFM didn't know any information concerning the Employee Health policy as it relates to thne Food Codes(The Codes are not onsite.I can't even have him refer to the resource for guidance).Due to the fundamental lack of proper food safety principles and prqactices observed taking place and the loss of knowledge from the CFM a recertification needs to occur immediately.Provide documentation that a full time employee has signed up for an upcoming class.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
CFM/PIC wrapping cooked chicken and rice at 115F 117F in plastic bags in back prep area.CFM/PIC can't explain proper time/temperature requirement for cooling foods and isn't following proper procedures.3-31-2010:PIC/CFM still cant properly state Cooling time/temperature requirements.Review again and be able to state requirements.Previously cooked rice in refridge at 45F(This is an indication that proper requirements are not met methods utilized).
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Sticker on hot line hood reads that it was last serviced 6-09.It was due for follow-up service in Sept.09.?????????Refer to Fire Dept.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones