Yely's Coffee Shop
PASSFriday, January 25, 2013 at 3:48 PM
Violations Cited
03-3-501.16
Hot Holding
Six whole chickens in the hot holding unit are 110F - cooked and hot held at an undetermined time - voluntarily discarded
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
M-2-102.11
PIC Knowledge
Current pic was not able to demonstrate proper three bay sink set up and procedures
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Last week i discussed in detail the importance of hot holding the whole chickens.Staff cooked twenty chickens and placed them one on top of the other in the hot holding unit. The whole cooked chickens on top were not getting a sufficiant amount of heat to properly maintain a hot holding temperature of 140F or above. It was decided to either cook ten at one time or use the oven in the rear as a secondary means of hot holding..Tweny chicken were in the hot unit upon re-inspection [ same senerio as last week ] eight of those were out of temperature for an undetermined period of time. Voluntarily didcarded
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
05-4-302.12
Food Thermometers Provided
provide a new thermometer - current one seems to not be working properly all the time
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
Remove comet / bleach located on the small shelf abovef the three bay sink. Plantains in the wash basin - relocated during inspection Still having an issue with the proper storage of foods in the walk-in. Some raw foods are being stored above ready to eat foods. No visible signs of cross-contamination
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.
38-6-202.11
Fixture's not properly shielded
Cover lights above steam tables on the cooking line
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.