Sebastians Cafe
PASSThursday, March 24, 2011 at 2:19 PM
Violations Cited
03-3-501.16
Hot Holding
Roasted potato holding at 112F.Brussel sprout holding at 120F(Cook indicates hot holding unit was shut off??Establishment is still open to public.).
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over vegetables and raw ground beef stored together with deli turkey and roast beef.Properly seperate.On the initial inspection raw sheeled eggs were stored improperly(over RTE food) and was allowed to be corrected on spot.Staff need to be taught proper storage practices.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Open cup of coffee(used by staff) over open and active unprotected food at service line(?).Provide covered containers.Evidence of a used(smoked) cigarette on floor inside food storage room(?).3-18-2011-Staff observed eating sandwich at service area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer in sink at 300-400ppm concentration.Dishwash staff unsure on how to test(10 seconds) or what the concentration should be.Management not sure on what the concentration should be(?).Three different product labels on wall for sanitizer at 3bay.There isn't sufficient labeleing for product used so that staff cdan perform function properly.Provide.3-18-2011-Sanitizer tested at 300ppm.Mgr. indicates quat sanitizer should be at 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.