Daily Grill Restaurant
PASSMonday, August 18, 2008 at 1:58 PM
Violations Cited
03-3-501.16
Hot Holding
Mash potato at 114.7F.Mash potato in steam table at 110F.White/butter sauce in steam table at 122F as well as a lemon sauce in the same range.
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
22-4-601/602.11
Food Contact Surfaces Clean
Pots/pans stored clean with old worn labels on them.
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
10-3-304.12
Food Utensil Storage
Multiple utensils stored in water at 88F-90F.If stored in water temperature mustbe a min.140F.
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.