Sebastians Cafe
FAILTuesday, September 14, 2010 at 2:49 PM
Violations Cited
03-3-501.16
Hot Holding
Salmon holding on warming counter at 120F.Vegetable soup in warmer at 119F Chicken/chile soup at 127.4F.Grilled panini coming off grill at 108F(???).Processes need to be reviewed and proper training for staff as well as follow up to ensure consistency.
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
Chicken ceasar salad in grab - n -go refridge at 54F Tuna/salmon sushi combo in same unit at 49.6F fresh cut fruit in same unit at 47F. Chicken salad in cold line at 46.6F sliced chicken at 60F and still rising when the chef took out his thermometer.Please ensure all product is 41F and/or below.Processes and equipment will need to be looked at as well as training and follow up for staff.
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 sink tested at 100ppm(???) for quat product that should be 200ppm.
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.