UMBRIA RISTORANTE
FAILThursday, October 6, 2011 at 3:43 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Blanched vegetable(baby carrot) holding in top portion of refrigeration at 51F.Please look into cooling practices and ensure Time/Temperatures are met as well as Holding requirements of 41F and/or below.Large balls of Buffalo mozzerella cheese holding in top portion of refrigeration on 2nd floor kitchen at 50F(uncovered).Please utilize metal stem thermometers to verify proper holding temperatures for the food.Please do not just rely on unit temperatures.
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
35-6-501.111/.115
Insects Rodents Animals
Small lessor type fly(fruit/drain) at second floor bar on walls ceiling areas.Stagnant water and citrus left in sink well overnight.This is primarily a sanitation issue and stagnant water needs to be cleaned up food debris need to be cleaned up drains need to be cleaned and treated.Waste receptacles that had been emptied were dirty inside.Please tighten sanitation practices determine source and treat.Spoke with PIC on issue.Please have extermination report(s) detailing issue and remedy.
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
Interior of ice machine(ist floor kitchen) discolored on interior.Please clean interior/exterior and all attachment(Recommendation is atleast 1xmonthly).Ice scoops with handles lying on ice or buried in ice.Please store handle out of ice(upright) or clean and dry.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Walls and ceiling in dish area on 1st floor behind and around ice machine are stained.Clean.Exhaust hood not functioning properly.Filters removed.Please have hood/duct serviced and replace filter(s).
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
42-6-501.113/.114
Premises Maintained
Wire storage racks throughout basement and upper level(s) have clean/sanitized pots and pans stored on them used aprons and employee hats chemicals large vynil dish gloves etc.Please organize as to not cause cross contamination.Instructed PIC/staff on proper practice.
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.