B.U. George Sherman Union
FAILWednesday, February 24, 2010 at 5:55 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The internal temperature of one bucket of cheese sauce within the walk-in was 70.3 F. According to the Chef the product was several hours old. None of the other products within the unit were out of temperature. The Chef suspected that the product had not been properly cooled with an ice wand. The Chef discarded the product and planned to discuss the incident / issue with his staff.
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
The display to the reach-in at Starbucks is reading that the coil needs to be serviced. The two-door Traulsen in the main kitchen is not operating and needs to be serviced. The display to the dish machine at Rhetts indicates that the unit requires 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.
16-4-501.11/.15
Dishwashng Facilities
The recorded sanitizer concentration in the three-basin sink between Jumbo and Starbucks was in excess of 400 ppm. Management should verify with the staff that the dosing system is operating properly and/or that the staff are properly trained to set the sanitizer basin up.
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.