Sebastians Cafe
PASS W/ CONDITIONSTuesday, September 21, 2010 at 2:27 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.9-21-2010:Processes reviewed and todays hot foods were also at issue.Breakfast sandwich under heat lamp with various bulbs burnt out at 111F.Please train staff on proper procedures to ensure consistency with required temperatures.
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.9-21-2010:Chicken on salad in "To go"refridge at 55F.Potato salad at 53F.Parfait at 48F.Chef/manager has repair man onsite working on refridgeration.Why wasn't multiple various products tested by PIC to ensure required temperatures met??
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.Dishwasher tested concentration of sanitizer by himself at 200ppm-EXCELLENT!!
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.
M-2-103.11
PIC Performing Duties
PIC explained that refridgeration was not working properly.Why were phf's in unit that was suspect???Why aren't additional staff taking temperatures to assist PIC??Hot food under heat lamp not functioning???Staff performing food prep without hair restraint.I only see PIC/chef taking temperatures of food.I also observe working hands on cooking food at a station upon arrival.Reminder that it takes a TEAM effort to succeed and if the responsibility falls on only one person to do everything you will at some point Fail.Individuals should be responsible for their specific station with spot checks/follow-ups performed by management.Please review procedures and ensure compliance.
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
08-3-305-307.11
Food Protection
Toppings for breakfast cereals out without proper means of food protection.
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.