B. Good
FAILThursday, August 25, 2016 at 5:36 PM
Violations Cited
03-3-501.16
Hot Holding
Brown rice inside of the hot holding unit at the front service station with a temperature of 125F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above.
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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked corn and diced tomatoes with elevated temperatures of 49F. PIC stated that the foods had been prepared earlier in the morning. Discontinue and ensure proper cooling methods are in place.
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
Personal bottle of water observed laying on top of lettuce being used for service to the guests. Discontinue and ensure all food is being stored in a clean and sanitized area.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
The underside of several storage racks inside of the walk-in cooler visibly soiled and with food debris. 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