LE PAIN QUOTIDIEN
SCORE: 41 POINTSFriday, August 23, 2024
Violations Cited
06A
Personal cleanliness inadequate
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Poor hygiene transfers pathogens; contaminated clothing spreads bacteria throughout facility
Clean outer garments; hair restraints; no jewelry; short, clean fingernails; no nail polish
02B
Hot TCS Food Not Held at 140°F or Above
Hot TCS food item not held at or above 140 °F.
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
06C
Food not protected from contamination
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
05D
Hand Washing Facility Not Properly Equipped
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand Washing Facility Not Properly Equip to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Provide immediately at ALL handwash sinks: Hot water (100-120°F), Soap in dispensers, Paper towels or air dryers, Trash receptacles, Signage, Keep accessible at all times. Check supplies hourly. Assign staff to monitor and restock.
06D
Food Contact Surfaces Not Properly Sanitized
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
Clean and sanitize ALL food contact surfaces: After each use, Between different food types, Every 4 hours in continuous use, When contaminated. Use proper concentration sanitizer (50-100ppm chlorine, 200-400ppm quat). Air dry. Test sanitizer every 2 hours.
04H
Food Contaminated or Cross-Contaminated
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
PATHOGEN SPREAD: Cross-contamination spreads deadly bacteria throughout facility. One contaminated cutting board can transfer Salmonella to 20+ food items. Causes multi-victim outbreaks. E. coli O157:H7 from raw beef can cause kidney failure in children.
Prevent ALL cross-contamination: Separate equipment for raw and ready-to-eat, Color-coded cutting boards, Proper storage order (raw below ready-to-eat), Clean and sanitize between different foods, Cover all foods, Change gloves between tasks.
Violations were cited in the following area(s).