CHICKEN LOU'S
FAILMonday, September 21, 2015 at 3:08 PM
Violations Cited
03-3-501.16
Hot Holding
Multiple products in hot hold line at sandwich station at temperatures 0f 95F-110F. Cooked chicken 96F Marinara 98F Chili 100F. Products in hot hold for less than 2 hours. Removed at time of inspection and reheated to 165F. Ensure products are hot held at 140F or 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
35-6-501.111/.115
Insects Rodents Animals
Doors to prep area open at time of inspection- Provide screens to eliminate insects from entering
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency