Dig Inn
PASSMonday, November 4, 2019 at 3:25 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Meatballs 115F Chicken 122F rice 118F for 30 min per PIC.Properly hot hold 135F or above. PIC to re-heat/hold at proper temp.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Excess water Excess water observed on cookline nasement floors.Clean to remove.Maintain floors clean & dry Clean ceiling vent in dish room to remove excess build up. Clean walls around dish machine to remove soil build up.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean