Schraffts Center Cafe
FAILWednesday, January 23, 2019 at 7:12 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Some of the grab and go items have incomplete labels. Provide complete labels with ingredients and sub-ingredients.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
The backup hot holding cabinets are not holding temperature; soup 122F chicken 110F. Provide proper hot holding of 135F or above (the manager discarded the items in the cabinet)
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Some of the handwash sinks are not setup properly. Have all the handwash sinks setup and stocked so employees can properly wash their hands.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
The handsink near the pizza section is backed up. Repair so the water properly drains. The handsink near pizza/grill station has only cold water. Provide hot and cold water at each handwash sink.
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
14-4-202.11
Food Contact Surfaces Design
The cutting boards are heavily scored. Replace.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
The paper towel dispenser at the handsink onthe back cook line is broken. Repair or replace.
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.
38-6-202.11
Fixture's not properly shielded
The lights above the salad bar are not shatter proof. Provide shatter proof lights above open food.
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.