Amelia's Cluck & Smash
PASSFriday, September 4, 2015 at 4:11 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Multiple products in service line at 42F or above. Cheese 50F guacamole 49F salsa 52F. Ensure products are cold held at 41F or below. Products prepared less than 4 hours prior placed in walkin refrigerator with a temperature of 57F and then placed on service line. Products removed and placed in under counter refrigeration at 39F Multiple products in walkin refrigerator at 55F-57F. Guacamole prepared less than 4 hours prior to inspection 56F. Stuffing prepared less than 4 hours prior to inspection 54F. All foods removed from walkin and placed in under counter refrigeration and basement refrigerator at time of inspection
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
08-3-305-307.11
Food Protection
Rice stored in open container in back room next to water heater-Discontinue and store protected in proper location
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.
13-2-304/402.11
Clean Cloths Hair Restraint
Multiple employees in service area with no hair restraint- Provide
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Walkin refrigerator 57F at time of inspection. Make proper repairs to ensure 41F or below. All PHFs prepared less than 4 hours prior and foods delivered on the day of inspection removed and placed in under counter refrigeration and basement refrigerator.
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.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
Trash receptacle in restrooms used by both male and female employees with no cover- Provide
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.