Sebastians Cafe
FAILWednesday, August 11, 2010 at 2:32 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken panini under hot light holding at 90F in Danger Zone.Review proper procedure and execute.Breakfast sandwich stacked at 130F(Please provide 140F).
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
Sushi at 60F in multiple units(Product wasn't checked for proper temperature upon delivery and may be stacked improperly to maintain proper temperature.Product was placed into Walk-in until tempoerature of 41F is met.Salad production highlighted that chicken for ceasar salad was 70F+.Product needs to be placed back into Walk-in until 41F requirement is met.Unsure if this procedure is in place after conversation with management.Sliced turkey piled high in prep open-airrefridge at 60F+.Cooked chicken in open prep refridge 50F+.Chef stated proper Code requirement for controls but staff are not verifying temperatures of product.(HACCP).
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
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer in bucket tested at 0ppm and 3rd bay tested at 400ppm.Provide proper setups with accurate concentrations.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.