South End Pita
FAILTuesday, July 17, 2012 at 6:55 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Hummus in the sandwich unit was at 68 F. Raw chicken within the walk-in was at 56 F. Raw meat in the two door unit was at 46 F. During the interior inspection the ambient temperature of the establishment was approximately 94 F. The rate of heating from the ambient room temperature exceeded the rate of cooling maintained by the refrigeration unit. The flip top unit must be maintained closed to maintain product temperature safely at 45 F or below. The staff were continuously accessing the two-door refrigeration unit while performing preparation duties after lunch. Food products that had not been disturbed within the unit were at 40 to 43 F. Food products near the front of the unit were at 46 F. The two-door unit must be able to maintain an internal product temperature of 41 F or below. Repair / service to provide. The walk-in appears to have failed during the service. PHFs were moved from the unit to the two-door unit. Repair. A service call has been made to address the cold holding violations. If the three-units are not operating tomorrow morning before lunch the establishment will not be opened for business. The establishment will remain closed until proper temperature control can be provided.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Discontinue the operation of a fan above / beside an open food storage area / equipment. The fan is a potential source and mechanism for physical contamination.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff were observed handling soiled objects handling money serving foods and putting on gloves with no appropriate hand washing. The ownership must review proper hand washing with the staff.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Upon realizing that the refrigeration units were having difficulties responding to the excessive heat management and staff should have taken appropriate response actions to guarantee proper temperature control. Staff failed to properly store the raw chicken after being instructed to move it. The staff also failed to place the top of the flip top onto the flip-top unit after being instructed to do so.
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
22-4-601/602.11
Food Contact Surfaces Clean
Sanitizing buckets must be present and utilized at each active work station.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The hummus must be properly cooled to 41 F or below before it is placed into service for the day. The pickled vegetable stored behind the hummus within a Lexan pan must also be cooled to 41 F and preferably stored in a metal pan before it is placed into service. At present based on the temperature of the hummus there is no evidence that the hummus was properly cooled after preparation.
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.
08-3-305-307.11
Food Protection
In the walk-in and two-door refrigerator raw chicken was observed stored above beef and vegetables.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths must be stored in sanitizer when not in use.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Staff were observed placing clean and sanitized utensils into storage containers after handling soiled utensils and surfaces. The staff member's hands should have been cleaned and sanitized before handling the clean and sanitzed equipment.
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.
29-5-201/02.11
Installed and Maintained
Repair the leak to the three-basin sink. The three-basin sink is currently dripping / draining to a bucket below.
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.