Sebastians Cafe
PASSTuesday, March 6, 2012 at 7:21 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Labels for packaged items are incomplete. Have the items labeled with all the ingredients in descending order by weight.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
1) The cooked chicken on the line was 120F because the chicken was cut and placed directly on the line. The manager was able to take corrective action and pull all the chicken and reheat it to 165F before it was returned to the hot line. 2) The chicken on the hot holding cabinet is 120F. Properly hold at 140F or above.
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
35-6-501.111/.115
Insects Rodents Animals
1) There is small fly activity around the sinks and drains and in the dining room. Provide pest treatment for these flies and clean the entire kitchen. 2) There are bags of croutons that have been chewed through by rodents. The manager discarded the bags but there is a large rodent problem at the facility. Clean surfaces throughout to eliminate food sources and continue to treat for rodents.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
14-4-202.11
Food Contact Surfaces Design
The white containers used to store food have chipping paint. Resurface or replace containers to prevent contamination from chipped paint.
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.
15-4-202.16
Non-Food Contact Surfaces
1) The counters in the hot holding area and in the coffee area are heavily worn. Resurface or replace to provide a smooth cleanable durable surface. 2) The salad bar backup refrigerator is missing a door and the bottom shelf is worn. Provide a door to maintain temperatures and resurface the interior to provide a smooth cleanable durable surface. The
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.
23-4-602.13
Non-Food Contact Surfaces Clean
1) Gross unsanitiary conditions throughout. The refrigerators shelving knife racks faucet handles and other non-food contact surfaces are soiled with food debris. Clean surfaces throughout to remove food debris. 2) There is a foul odor in the first walk-in. Clean the walk-in thoroughly to remove odor.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
36-6-201.11
Floors Designed Constructed Installed
1) The floors throughout are soiled with food debris and pools of standing water. Clean floors with attention to the edges under equipment and the floor drains to remove food debris and make sure the standing water is mopped up and that the floors are draining properly. 2) The grease trap on the three compartment sink is heavily rusted. Resurface or replace.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
1) The walls throughout are soiled with food debris. Clean to remove. 2) The vents in the walk-in are dusty and blowing dust on the ceiling of the walk-ins. Clean to remove dust. 3) The vent above the clean equipment in the warewashing area is encrusted with dust. Clean to remove.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
40-6-305.11
Dressing Rooms Clean/Lockers Provided
The employee locker rooms are messy. Clean the area and have all items stored in lockers.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.