ABE & LOUIE'S
PASS W/ CONDITIONSThursday, February 20, 2014 at 6:54 PM
Violations Cited
16-4-501.11/.15
Dishwashng Facilities
Though the dish machine was sanitizing to a plate temperature in excess of 160 F (thermometer and thermal test strip) the temperature gauge was not registering above 180 F. The rinse gauge should be serviced / repaired and the service contractor (EcoLab) should assess the duration of the rinse cycle / length of the rinse cycle which appears short. As indicated above a service call has been placed. The staff will monitor the temperature until EcoLab arrives. The Health Inspector should be notified by phone (provided) so that the repair can be verified.
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.
36-6-501.11-.12
Improper Maintenance of Floors
The seams and rivet holes to the walk-in floor are again permitting mop water to collect beneath the unit. Corporate has elected to replace the unit. The work is planned for the following month once the equipment is fabricated. The Chef will notify the Health Division once the replacement has been completed.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas