BA LE FIELDS CORNER
PASSThursday, February 17, 2011 at 3:28 PM
Violations Cited
03-3-501.16
Hot Holding
Chiken noodle soup at hot ho9lding table at 107F. PIC it had been in hot holding unit for around an hour and a half. Chicken soup was removed from hot holding table and reheated to 165F to ensure no bacterial growth. Ensure all foods are 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
08-3-305-307.11
Food Protection
Roots being stored on ground in front service station. Discontinue and stors all foods elevated at least 6 inches off the ground. Raw carrots and purple poratoes stored in stagnant water with no source of draining. Discontinue and store properly and with some type of draining for water.
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
Light out above stove. 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.
23-4-602.13
Non-Food Contact Surfaces Clean
Lower shelf where bulk food containers are being stored visibly soiled. Clean to remove. Exterior of bulk food containers visibly soiled. Clean to remove. Loower shelf of Superior upright cooler with food spills.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
26-4-502.13
Re-use of Single Service Articles
Single use plastic containers being re-used to scoop sufar. Discontinue and use a handled scoop to prevent contamination from hands.
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.