Deli One
PASSFriday, May 19, 2017 at 2:25 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken and steak tips in the steam table at 130F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Cooked chicken and steak to be removed and reheated to 165F to ensure no bacterial growth.
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
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer at the 3 bay sink registering at well over 400ppm. Address and ensure sanitizer is at the right concentration.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Sliced tomatoes with an elevated temperature of 56F. Tomatoes were sliced from earlier in the afternoon. Discontinue and ensure proper cooling methods are in place prior to being placed out for 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.
15-4-202.16
Non-Food Contact Surfaces
Drip tray of the upright 2 door cooler appears to not be draining properly. Adress and make any necessary repiars.
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.