Sandella's Flatbread Cafe
FAILThursday, November 29, 2012 at 3:36 PM
Violations Cited
03-3-403.11
Reheating
The soup is being reheated on the steam table. Provide proper method of reheating soups.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
27-5-103.11-.12
Hot and Cold Water
The sinks were just filled and the grease trap was being cleaned so the hot water was running at the onset of the inspection. The water at the handsinks is 75F. The establishment was closed at the onset of the inspection and will remain closed until the hot water reaches 110F.
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
There is no allergen warning on the new menus or allergen poster in the employee area. Comply with all allergen requirements. The certified person is not the allergen trained person. Provide a manger who has both certifications.
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