VANILLE-BAKERY & PASTRY
FAILWednesday, January 23, 2008 at 4:52 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Dressings stored above the fill line of the deli refrigerator are 54 F. Provide proper cold holding 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
41-7-206.12/.13
Pesticide Usage
Cans of raid used in summer. Ensure that all Pesticides are applied by a licensed exterminator.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
No evidence of pests; Seal all openings; Remove harborage; Professional treatment when needed
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Tuna mixed from room temperature products and then left on top of flip top unit to cool. Ensure items are properly cooled.
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
Upright refrigerator handle is missing. Provide a smooth cleanable durable handle. New shelving in the back is unfinished. Finish shelving to provide a smooth cleanable durable surface.
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.