Hungry Traveler
FAILThursday, February 4, 2016 at 6:11 PM
Violations Cited
03-3-501.16
Hot Holding
Foods at hot servicing line. Chicken Parmesan: 121F chicken fingers 96F beef ribs 109F chicken kabob 102F. Maintain hot foods at 141F or above for hot holding. PIC stated foods prepared one hour prior and removed from service to rethermalize product to 140F or above.
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
M-2-102.11
PIC Knowledge
Certified food certification posted is expired. Provide one full time or two part time employees with certified food protection manager certification per code requirements.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked chicken breast at sandwich station 52F. PIC stated prepared one hour prior. Took corrective action and placed in freezer to expedite cooling process to 41F or below.
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
Wooden shelving next to grill area with exposed wood. Clean and resurface to maintain smooth durable and easily cleanable.
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.
36-6-201.11
Floors Designed Constructed Installed
Grease buildup behind salad unit at cookline. Clean to remove. Food crumbs and debri under refrigerated units throughout kitchen. Clean under and around all equipment in kitchen.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Hood stickers expired. Provide current hood stickers on both hoods in rear grille area.
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
38-6-303.11
Inadequate Lighting
Light fixture in rear kitchen not working. Repair to maintaine adequate lighting.
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.
39-6-304.11
Rooms and Equipment Vented
Convection oven and electric range in back area not properly vented with visble exhaust stains on walls and ceilings behing oven. Provide proper commercial ventilation for equipment. Observed multiple portable butane gas burners in kitchen area. Remove portable gas burners occupied building.
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.
42-5-203.13
Mop Sink not Provided
No mop sink. Provide fully enclosed mop sink per code requirements. Dispose of mop water in toilet until mop sink can be installed. Discontinue disposing of mop water in three compartment sink.
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.
42-6-501.113/.114
Premises Maintained
Broken coffin freezer in basement. Remove equipment not in use.
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.