ASHMONT GRILL
PASSFriday, July 31, 2015 at 6:28 PM
Violations Cited
12-3--301.11
Prevention of Contamination from Hands
Employee observed handling ready to eat produce with bare hands. Discotinue all bare hand contact with any ready to eat foods.
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.
22-4-601/602.11
Food Contact Surfaces Clean
Small square cutting board being used is visibly soiled and scoared. Clean to remove resurface or replace.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Pulled pork inside of the 3 door deli style cooler with an elevated temperature of 50F. PIC stated that the pulled pork had been in the unit from the previous night. Discontinue and ensure proper cooling methods are in place. Pulled pork was removed and voluntarily discarded at the time of the inspection.
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.
08-3-305-307.11
Food Protection
Containers of fries and produce observed being stored on the ground of the walk-in cooler. Discontinue and store elevated at least 6 inches off the ground. Dry goods and single service containers observed being stored under the pipe of the hand sink in the bar area. Discontinue and store all products in clean and protected area's.
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
At the time of the inspection there was no evidence of an equipment thermometer inside of the single door deli cooler near the fryers. 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.
23-4-602.13
Non-Food Contact Surfaces Clean
Interior of the Cookshack smoker visibly soiled. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Pipe under the 3 bay sink leaking. Address and make all of the necessary repairs. Dishwasher appears to be leaking from the under side. Repair. Dishwasher is reaching the appropriate temperatures (final rinse and wash).
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.