ARTU
PASS W/ CONDITIONSTuesday, September 18, 2018 at 7:08 PM
Violations Cited
03-3-501.14
Cooling
There is some pasta cooked earlier in the day that is cooling on the top of the sandwich unit the temperature was 75F initially and after fifteen minutes there was no change in temperature. Provide proper cooling methods to be sure that all items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
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(A)
Cold Holding
The large refrigerator on the cooking line is not working properly; cheese 71F tomatoes 70F (All items from the refrigerator were discarded after the chef called the manager) 9/18/18 The items on the top of the refrigerated unit are still elevated; parmesan cheese 48F eggplant 55F mozzarella cheese 55F. Provide proper cold holding of 41F or below. (The manager discarded all the items in the refrigerator that were out of temperature)
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
There is no soap or paper towels at the handsink on the cooking line so employees cannoth properly wash their hands. Train emloyees about proper handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-101.11
Person in charge Assigned
There is no person in charge at the time of the inspection and no one is available to take active managerial control. Provide a certificate for hte certified food manager and then make sure the certified manager is training the staff to be able to take active managerial control and fix problems as the arise.
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
The sandwich unit on the cooking line is not working. Repair or replace unit to provide enough refrigerated storage.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap or paper towels at the handwash sink next to the cooking line. Provide soap and towels so employees can properly wash their hands.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.