Down Home Delivery & Catering
FAILThursday, July 23, 2015 at 12:21 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Foods being stored in pepsi cooler mac & cheese 68F cooked ground beef 61F. Foods being stored in walk in refrigerated unit: collard greens 62F potato salad 50F watermelon 46F. Store cold foods at 41F or below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
03-3-501.16(A)
Cold Holding
Foods being stored in pepsi cooler mac & cheese 68F cooked ground beef 61F. Foods being stored in walk in refrigerated unit: collard greens 62F potato salad 50F watermelon 46F. Store cold foods at 41F or below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
12-2-301.12-.15
Adequate Handwashing/Where/When/How
At the time of inspection staff observed cooking hamburgers & hotdogs on an open outside grill with no access to adequate handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
At the time of inspection staff observed cooking hamburgers & hotdogs on an open outside grill with no access to adequate handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
At the time of inspection macaroni and cheese being prepared for next day per PIC with a temperature of 145F tightly wrapped not being cooled properly . PIC stated normally cools product wrapped in walkin refrigerator. Ensure proper cooling methods to cool foods to 41F or below within 6 hours. Walkin registering temperature of 46F. Repair.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
At the time of inspection macaroni and cheese being prepared for next day per PIC with a temperature of 145F tightly wrapped not being cooled properly . PIC stated normally cools product wrapped in walkin refrigerator. Ensure proper cooling methods to cool foods to 41F or below within 6 hours. Walkin registering temperature of 46F. Repair.
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.
08-3-305-307.11
Food Protection
At the time of inspection observed employees cooking burgers outside on two open grills on soil surface next to dumpster with no handwash station and means of adequate refrigeration. Discontinue. Store food protected and prepare in commercial kitchen.
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.
08-3-305-307.11
Food Protection
At the time of inspection observed employees cooking burgers outside on two open grills on soil surface next to dumpster with no handwash station and means of adequate refrigeration. Discontinue. Store food protected and prepare in commercial kitchen.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Multiple utensils and catering equipment being stored on the floor rear office area. Wash/rinse/sanitize/air dry and store properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Multiple utensils and catering equipment being stored on the floor rear office area. Wash/rinse/sanitize/air dry and store properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
25-4-904.11
Single Service Articles Stored Dispensed
Single service cutlery being stored on the floor in open plastic bag exposed to dust and filth. Store properly in protected area with handles presented.
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.
25-4-904.11
Single Service Articles Stored Dispensed
Single service cutlery being stored on the floor in open plastic bag exposed to dust and filth. Store properly in protected area with handles presented.
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.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
Rear mens employee bathroom with toilet and fixtures dissembled. No running water at handsink. Obtain proper building permit for any changes to physical facilities. Floor soiled in men's room clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
Rear mens employee bathroom with toilet and fixtures dissembled. No running water at handsink. Obtain proper building permit for any changes to physical facilities. Floor soiled in men's room clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
Open construction dumpster outside accumulated with refuse. Clean to remove & maintain dumpster closed when not in use. Open construction dumpster being stored on property. Provide closed dumpster.
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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Ceiling tiles in front service area absorbent acoustic. Replace with smooth durable & cleanable tiles.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Ceiling tiles in front service area absorbent acoustic. Replace with smooth durable & cleanable tiles.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-5-203.13
Mop Sink not Provided
Mop sink was removed upon reinspection in back storage room. Provide mop sink and remove food products now stored mop room or relocate mop sink where food equipment and paper goods are not subject to contamination.
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.
42-5-203.13
Mop Sink not Provided
Mop sink was removed upon reinspection in back storage room. Provide mop sink and remove food products now stored mop room or relocate mop sink where food equipment and paper goods are not subject to contamination.
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.