The Bebop
PASSThursday, October 12, 2017 at 1:06 PM
Violations Cited
03-3-403.11
Reheating
The shepherd's pie filling on the top of the hot holding unit is 125F. The manager says that it was just reheated on the stovetop. Make sure that items are reheated to 165F and then hot held at 140F.
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.
M-2-103.11
PIC Performing Duties
The lunch menus do not have an allergen warning and the wording is not correct on the regular menu. Provide the properly phrased "Before placing your order please inform your server if you or anyone in your party has a food allergy" on the menu in the correct font size.
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
06-3-501.13
PHF's Properly Thawed
There are items thawing in the prep sink in stagnant water. Thaw items properly.
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
1) The soda gun at the bar is over the ice with no tubes. Provide a way of protecting ice from contamination. 2) The oysters are stored in a container on the ground and there is ice stored on top without a way of draining. Properly store oysters. 3) There are items stored on top of the ice machine. Store properly.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There are no paper towels at the bar handwash sink and the sink in the middle of the kitchen and the soap dispenser at the back handwash sink is broken off the wall. Provide soap and paper towels in dispensers so employees can properly wash their hands.
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.