Harp & Bard
PASS W/ CONDITIONSThursday, January 19, 2012 at 6:33 PM
Violations Cited
03-3-501.16
Hot Holding
Mash potato holding in steam table at 107F.Additional product in same table at/or above the 140F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
03-3-501.16(A)
Cold Holding
Egg wash holding at 53F.Additional product holding in same refrigeration unit at or below the required 41F +/- a degree or two as stipulated in the Code.
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
31-5-204/05.11
Location Accessible
Items again stored in handsink in kitchen.I did not score critical violation on initial visit and allowed the PIC to correct.Staff have obviously not followed direction as evidenced by pitcher and utensil stored in handsink in kitchen.CFM not onsite.Owner onsite but not familar with required codes or food safety practices and is requesting a follow-up next week.I explained the necessity to have a PIC onsite at all times who is knowledgeable responsible and performing duties as required.Please adequately train staff/team members on food safety practices.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-201/04.11
Separation/Sanitizer Criteria
Low temperature dishwashers x2 registering 0ppm.Please review procedural information with staff and provide the proper ppm(Usually 50ppm).
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Exposed/cooked chicken cooling out in unfinished exterior of kitchen(???).Please provide proper methods for cooling foods.
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
Cooked chicken cooling on the exterior of kitchen(Storage area????).Provide proper food protection at all times.Product stored in freezer unit uncovered.Properly cover.
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.
10-3-304.12
Food Utensil Storage
Staff weding utensils behind equipment pipes etc.Properly store.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
Staff preparing foods without hair restraints.Provide.
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
Water pressure at handsink at bar is very low.Please provide adequate water pressure at handsink.Please ensure handwashing signage soap and paper towles at sink.Handsink foot pedal in kitchen loose.Repair so that unit doesn't need to be forcefully kicked to turn on.
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.