Archie's Place
PASSThursday, March 31, 2011 at 2:03 PM
Violations Cited
03-3-403.11
Reheating
Staff reheating foods in steamtable.Chicken at 124F.Beef at 64F.Properly reheat foods in cooking equipment.This has been discussed before with staff and ownership.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Breakfast potato held in steamwell not functioning properly(?) at 118F.Staff indicate that product is reheated on grill when ordered.This is an IMPROPER practice.All hot phf need to be held at 140F or higher at all times during storage.Cooked rice sitting ontop of stove at 96F.This is a repeat Improper practice.Cooked meatballs holding on prep table without any means of temperature control at 110F.There can't be excessive amounts of food out where staff is unable to provide proper safe practices.Multiple food products being prepared out at room temperatures(????).
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
03-3-501.16(A)
Cold Holding
Grape leaf piled high in pan at 45.4F(I showed staff that halfway down pan a much better temperature is achieved of 39F).Please provide all cold phf of 41F and/or below.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Staff cooling cooked potatoes in same pan as it was cooked with hot water in it at 3bay sink that had saop and dirty dishes in 1st bay(?).Potato at 160F.Proper cooling methods have been discussed with ownership/staff on previous Inspections.
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.