The Cape Restaurant and Beach Bar

Violations (2)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed multiple Time/Temperature Control for Safety (TCS) foods throughout the kitchen holding at temperatures above 41°F (see temperature log for specific readings). PIC discarded some items and relocated others to the walk-in cooler. TCS foods must be maintained at 41°F or below during cold holding to prevent bacterial growth. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

• 11CCorrected on site

  Approved thawing methods used

  Violation of Code: [511-6-1.04(6)(c)] Observed ready to eat (RTE) tuna thawed in reduced oxygen packing (ROP). Manufacturer instruction indicated that it needs to be removed from ROP packaging before thawing. COS: PIC discarded the tuna packages. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.