GLOBE BAR & CAFE
PASS W/ CONDITIONSTuesday, April 28, 2009 at 4:10 PM
Violations Cited
15-4-202.16
Non-Food Contact Surfaces
Monitor the salad and cold sandwich unit within the kitchen. Product within the unit ranged in temperature from 40 to 45 degrees. Product in the upper portion of the unit ranged in temperature from 43 to 48 degrees. It was later determined that the higher temperature products had made two hours prior to the inspection. The freshly made products should be thoroughly chilled before being placed into the unit. The unit should be monitored to verify that it can consistently maintain an internal temperature of 41 degrees and a temperature of 45 degrees above.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Store wiping cloths in sanitizer when not in use. Staff set up a sanitizing bucket and corrected the violation.
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.