J. PACE & SON DOWNTOWN INC.
PASSMonday, November 8, 2010 at 4:45 PM
Violations Cited
03-3-501.16
Hot Holding
Stuffed shells holding at 135F in kitchen(chef turned down table but didn't necessarily monitor food product temperature(?????)Sauasage caciatore at service line was 111.7F.Chicken cutlet strips sitting on cutting board area of cold sandwich station at 95.5F(????????).Cut chicken in sandwich station above 50F(???????).PIC must verify temperatures.PIC states that product stays alittle warm(????Customers don't like the product cold?????????).PIC must follow required codes.Hot foods hot at 140F or above and cold foods cold at 41F and/or below.At some point in the future when the proper food safety training is in place the establishment may want to pursue using Time as a Public Health Control for specific product.
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
Raw salmon stored over vegetables in Walk-in.PIC/staff want to explain that the product just came in.The storage practice is wrong!Please set up proper procedures to accomodate the many inconvienent interruptions that occur throughout the aily operation.These are called standard operating procedures(Thankyou!!).
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
Chlorine sanitizer set up by staff at a concentration over 200ppm.Staff didn't check efficacy rate of sanitizer to ensure proper criteria.Only at the request during the Inspection did the chef verify.I had to explain to dilute the product.Please have the certified food handler set up proper procedures.
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
Cooked cut up chicken covered in Walk-in at 68.7F.Provide proper cooling procedures.
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
Wiping cloths lying on shelving throughout(sanitizer not available in some prep areas)>Provide proper buckets of sanitizer in all areas to store cloths in.
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.