Julep Bar
FAILWednesday, May 5, 2010 at 5:17 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Goat cheese piled high over lip of pan in open lid prep refridge at 46.9F.Shredded cheese in pan filled up halfway in same unit at 53.1F.PIC didn't know what the cold holding temperature should be(???).
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff observed loading soiled/dirty dishes and then unloading clean/sanitized dishes without any handwashing inbetween.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Uncovered beverage(soda) in top portion of prep refridge.Also can beverage in pan insert in prep refridge??????
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.
12-3--301.11
Prevention of Contamination from Hands
Manager stuck bare hands into food product(salad item).Provide proper means of handling RTE foods.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
41-7-207-09.11
Medicines FirstAid Storage
Medicines stored together with food.Chemical spray bottle left on cutting board.Misc.items stored together on food shelving or food equipment.Properly store all items to avoid contamination.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
No serve safe certificate posted.Provide and post.PIC at time of Inspection couldn't explain basic required safe food information such as time/temperature requirements(ie cold holding cooling etc.) Type of sanitizer used within establishment and proper concentrations Employee Health Policy from Food Codes as well as the improper food handling improper handwashing and poor hygenic practices etc.I strongly recommend that an additional person sign up for a Food safety class at once.The Certified person was not on site(?)-unable to ascertain knowledge level but at a minimum there isn't enough training happening as of Inspection today.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-2-201.11/.14 .15
Non-Compliance w/Employee Health Policy
Staff unaware of requirements.PIC Unable to explain.Provide(review chapter 2 of the Code).
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.
M-3-603.11
Consumer Advisories
Consumer Advisory information incomplte and or missing from (3) different menus .Refer to Food Code for info.(Need both the reminder and disclosure piece of requirement).
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.
10-4.302.11
Food Utensil Storage
No utensil at bar to dispense fruit(condiments).Provide.
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.
14-4-202.11
Food Contact Surfaces Design
2x ice machines are visibly dirty and one is in disrepair.Properly clean/sanitize both units and repair as necessary.Please follow specific post boil water order instructions given.
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
No test kits for sanitizers at dishmachines(bars or kitchen).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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No sinage at handsink in lobby bar.No sinage in restromms staff use and covered waste receptacle missing in womens restroom(lobby).
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.