Jane's Salad & Buffet
FAILThursday, May 5, 2016 at 3:15 PM
Violations Cited
03-3-501.14
Cooling
Cooked chicken in the open air cooler at 57F. PIC stated that the chicken had been cooked in the morning and cooled then placed into the open air cooler. Discontinuie and ensure all potentially hazardous foods are being cooled properly prior to them being placed into the cold holding unit. PIC removed the chicken at the time of the inspection.
Why This Matters
This violation directly contributes to foodborne illness risk
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
Several sauced containers observed with no labels. Provide.
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.
05-4-302.12
Food Thermometers Provided
Food thermometer at the time of the inspection was not operating properly. 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.
08-3-305-307.11
Food Protection
Open container of sugar observed being stored under the pipe of the single bay sink. Disctoninue and store all food products in a clean and protected area.
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.
14-4-202.11
Food Contact Surfaces Design
Styrafoam cup being used to dispense out of bulk food container filled with brown rice. Discontinue and use a handled scoop to prevent contamination from hands.
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
Open air cooler does not appear to be operting properly and at the right temperature. Discotinue use unless unit is able to maintain a temperature below 41F. At the time of the inspection a technician was called to come that day to make any necessary repairs. Food was removed from the unit at the time of the inspection. Top of rice cooker in the back preparation are missing. 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.
17-4-302.14
Test Kit Provided
Wrong test kit being used for the chlorine sanitizer in the 3 bay sink. Discontinue and use the appropriate test kit in order to provide the proper concentration.
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
Lower shelf of the preparation table heavily soiled and with what appears to be a rust-like substance. Clean to remove and resurface. Exteior of the small coffin style freezer and adjacent table in the back prearation visibly soiled. Clean to remove all.
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
24-4-903.11
Clean Equipment & Utensils Storage
Clean cutting board and sheet pan observed being stored in the mop sink. Discontinue and store all equipment in a clean and protected area.
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
Hand sink continuosly runs. Address and make all of the necessary repairs.
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.
38-6-202.11
Fixture's not properly shielded
Light above stove top and fryer not shielded. Provide.
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.