Sebastians Cafe
PASSWednesday, February 23, 2011 at 4:36 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Fish chicken soups rice made previous day and stored in Walk-in was at 49-52F.Walk-in unit not working properly and under repair(2-16-2011).PIC not ensuring food safety requirements.Product made previous day disposed.Product that came in fresh today(raw chicken at 39F/40F deli turkey at 42-43F(OK).
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
M-2-103.11
PIC Performing Duties
PIC at time of Inspection explained Walk-in not functioning properly.Previous night unit at 45F when he left at night(@5pm).next am unit at 47F.Unit closed all night long.Unit shut off for over 1hr for repair.Product(phf) was left in unit(??).No ice or dry ice to help achieve required product temperatures???PIC not taking product temperatures in Unit to help determine product safety???PIC needs to be knowledgeable about Food safety requirements and be able to act to achieve desired results.Provide.PIC states that breakfast ends at 10:30am and that hot holding unit should be shut off and product discarded(Breakfast sandwiches).Unit still on at 11:15 with product still there at 135F??PIC not familar with Employee reporting agreement/Health Policy or the time/temperature requirements for cooling cooking.Review.PIC Unfamilar with temperatures for dishwasher???
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Battery operated towel dispenser in dishroom not functioning properly(Need to provide paper towel for staff).
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.