El Truinfo
PASS W/ CONDITIONSWednesday, March 16, 2011 at 4:13 PM
Violations Cited
03-3-403.11
Reheating
Reheating foods in steam table(Eggplant at 58F Chicken cutlet at 87F cornbeef at 122F Meatballs and sauce at 122F/118F.A meatball tested was at 140F.Discontinue reheating foods in steamtable.Properly utilize cooking equipment to reheat foods.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
PIC has been told on several occassions on proper temperature controls and has failed repeatedly to ensure proper procedures are carried out.Failure to comply will result in Administrative Action taken against Owner(Possible suspension of permit!).PIC explained that when he came in this am the deli prep refridge was running warm.He indicated a temperature of 50F.He explained he didn't take product temperatures or discard any product(only shifterd product to another refridge).Strongly recommend discarding product.There is no evidence on how long unit out of temperature requirements nor did the PIC validate product temperature.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Worn/damaged ceiling surface area in back side of kitchen.Repair(Ceiling area recently damaged due to heavy rain per PIC).Owner working with landlord for repair work-OK(TM).Will check back to see repqir work was performed.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones