Sebastians Cafe and Catering
PASSTuesday, July 27, 2010 at 2:35 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken in pan stacked on top of each other holding ontop of oven at 110F.Egg wrap stacked ontop of each other at breakfast area at 120F.Egg sandwich on english muffin at 130F.
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
Multiple products out of temperature range.Sushi stacked 3 high in open air grab and go refridge at 52F.Chicken salad in same unit at 60F(PLease temp. sushi on arrival.If product isn't 41F or below-refuse delivery.Properly store to maintain product temperature.Product made onsite must be chilled down to 41F or below after production if product rises over 41F.Sliced chicken at service station in open refridge unit at 60F.Cooked chicken at service station in open air refridge at 47F.I temp'd sliced deli turkey in same unit stacked to top of container at 42F(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
08-3-305-307.11
Food Protection
Bread rack out with product in customer area without any 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.