Jim's Restaurant and Deli
PASSMonday, November 20, 2017 at 3:21 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Chicken Salad holding on cold line.........48 F. Provide temperature of 41 degrees or less. Manager reports chicken salad made same day as service. Review procedures to ensure chicken has enought ime to cool before making the final product.. Chicken salad was placed back in refrigerator to cool to 41 before service.
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
08-3-305-307.11
Food Protection
In the walk in cooler and frezer located in the basement keep all food items 6 inches off the floor.Calean floor of freezer remove all loose debris built up. In the basement keep all opened bulk foods in a covered and if needed labeled container.
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
In the kitchen and at the service area keep all in use wiping cloths in asanitizing solution when 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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
clean exterior of all of the bulk food containers in the basement. Clean top opf th edish machine. Remove all loose debris. Remove heavy buildup on door gaskets tot he under counter reach ins at the servioce line.
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
34-5-501.111/.115
Outside Storage Improperly Maintained
clean grounds around the trash storage area. Remove all trash and debris on the grounds. Keep dumpster closed at all times. Clean exterior of the oil storage container. Remove the excessive grease/oil buildup. Remove all unecessary items stored outside at the trash stoage area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
In the kitchen replace the stained ceiling tiles and replace the broken and damaged ceiling tiles on the kitchen ceiling..Repair the wall behind prep table at the service area near the fryers.Clean repair and seal wall as needed.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
Remove tires car hood 2 motorcycles gas cans multiple snowblowers and ALL other unecessary items stored in the basement with food products and supplies. Remoive excessive shoes stores on and around product shelves. Keep personal items consolidated in a specific area of the basement. Clean out back room of basemeent. Remove all unecessary items stored int he area. Organize all remaining supplies and keep everythinjg 6 inches off the floor. Keep all brooms and dustpans 6 inches off the floor.
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.