GERARD'S SANDWICH SHOP
PASS W/ CONDITIONSWednesday, September 3, 2014 at 3:42 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Upon the re-inspection on 9/3/14 it was found that eggs in the metal container next to the fryers were at 60F. Discontinue and ensure all potentially hazardous foods are being maintained at BELOW 41F. Tuna salad in the 2 door deli style cooler at 48F. Discontinue the use of the unit unless it is able to maintain a temperature of below 41F. PIC to remove tuna salad and place in a unit that is able to maintain a temperature below 41F. Foods in the right hand side of the 2 door deli cooler at below 41F. Foods on the left hand side of the 2 door cooler with elevated temperatures between 48-50F. Address and make all necessary repairs. Discontinue use of the cooler unless it is able to maintain a temperature of below 41F.
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
24-4-903.11
Clean Equipment & Utensils Storage
Dirty mop water and mop stored directly against a storage rack intended for clean equipment. Discontinue and store all equipment clean and protected.
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.
29-5-201/02.11
Installed and Maintained
Back flow prevention device connected to the dishwasher leaking. Repair or provide written documentation on repairs to be made and a time frame.
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.