Archie's Place
PASS W/ CONDITIONSMonday, March 6, 2017 at 3:46 PM
Violations Cited
03-3-501.16
Hot Holding
Meatballs inside of the steam table with a temeperature of 100F. Discotninue and ensure all potentially hazardous foods are being maintianed at 140F and above. PIC to reheat meatballs to 165F to ensure no bacterial growth.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Open carton of raw eggs observed being stored directly above ready to eat cheese and fruits. Discontinue and provide proper storage to ensure no cross contamination from raw eggs.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
No one on site with a current Allergen Certification. Provide.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Chicken salad inside of the deli cooler with an elevated temperature of 52F. PIC stated that it had been made from the earlier in the morning. Discontinue and ensure all potentially hazardous foods are being cooled properly prior to being placed out for service.
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.
15-4-202.16
Non-Food Contact Surfaces
Open air deli style cooler not operating properly. Address make any necessary repairs and discontinue using unless it is able to maintain a temperature below 41F. All foods were removed at the time of the inspection. Partition in the 3 bay sink not securely fastened. Repair in order to properly wash rinse and sanitize equipment.
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.
17-4-204.112/.115
Equipment Thermometers
No evidence of an equipment thermometer inside of the open air deli style cooler. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
Test kits on site at the time of the inspection with what appears to be water damage. Replace.
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.
29-5-201/02.11
Installed and Maintained
Pipe under the 3 bay sink is leaking. Address and make any necessary repairs.
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.