IRIE Restaurant/Wings & Things
FAILWednesday, April 18, 2012 at 2:56 PM
Violations Cited
03-3-501.16
Hot Holding
HOT HOLDING steamtable -chicken stacked to high not being held at 140 degrees F. CORRECT -
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
RIGHT SIDE KITCHEN-refrige -raw eggs stored above ready to eat food-CORRECT store all raw food on bottom shelf & ready to eat food on top shelf - to help protect ready to eat food from drip / spill contamination-
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.
02-3-602.11-.12/3-302.12
Food Container Labels
BASEMENT- LABEL allfood bins -flour sugar etc.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
BASEMENT - resurface the white shelf ( to left of the 2 bay 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.
21-3-304.14
Wiping Cloths Clean Sanitize
set up 2 buckets of sanitizer for the wiping cloths -one bucket for cloths used on RAW food contact surfaces & one bucket for cloths used on ready to eat food contact surfaces -store cloths in sanitizer between use-label buckets or use red bucket for raw & green or white bucket for ready to eat -change solution at least every 4 hours-
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.
25-4-904.11
Single Service Articles Stored Dispensed
store all pots - pans & inserts " face down "to help protect insides from contamination --
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
BASEMENT- provide paper towels at handsink-
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.