Goodbar
PASS W/ CONDITIONSMonday, April 5, 2010 at 3:01 PM
Violations Cited
03-3-501.16(A)
Cold Holding
1/2 sleeve American cheese 1/3 tube of sausage 1/4pan of mac salad 1/4pan of shredded cheese at 52F all stored on top portion of refridge with a loose fitting top.Product was all at 55F+.All product was discarded by GM.I suggested to discontinue storing perishable products up top(especially overnight).
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw animal proteins(chicken) stored over RTE foods drinks and vegetables in reach-in.Basic Foodsafety requirements are that raw animal proteins be stored below RTE foods and drink and below vegetables and foods that will not be cooked to the protein temperature.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Antifreeze stored on top shelf of dry good ffod storage in basement storage area.Also First aide kits stored on top shelf in kitchen where food products are stored.Fuel(sterno) also stored on top of where food is stored.All non food shall be stored seperate and away from food and food containers(to go).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Ice machine cover missing.Provide.(GM found cover.Needs to be cleaned/sanitized and fastened on securely).
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.
15-4-202.16
Non-Food Contact Surfaces
No drip lines at soda dispenses throughout bar areas.Inadequate space between handsink at dishmachine and clean equipment storage.Provide adequate space or splash gaurd.
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.
17-4-302.14
Test Kit Provided
No test kit onsite to test sanitizer.Chemical representative coincidentally was onsite and able to get one from his truck.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Unused fryers(equipment) in basement.Properly clean and store.Please ensure all areas are clean.Thankyou!!!
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Handwashing sinage missing at designated handsink at bar and a restroom(s).Covered waste receptacle missing from womens restroom.Electrical outlet cover needed in basement restroom.Lightbulb burnt out in restroom in basement.Soap needed in basement restroom.4-5-2010:Electrical covering still outstanding.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
38-6-303.11
Inadequate Lighting
Inadequate light in walk-in.Provide addequate lighting everywhere.An additional bulb burnt out in kitchen.Replace.
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.