Julep Bar
PASSWednesday, May 30, 2012 at 6:13 PM
Violations Cited
31-5-203.11
Number Convenient
There is only one handsink in the kitchen and is difficult to access from the dishmachine or the prep area. Provide an additional handsink so employees can properly wsh their hands.
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.
M-2-102.11
PIC Knowledge
There are curing chemicals and other food additives in the prep area. Any curing needs a HACCP plan approved by the health department. Verify that all chemicals are on the "generally regarded as safe" list and that they are not being using in a specialized process. Liquid nitrogen is used in the ice cream making process but the ice cream is not being tested monthly. Have the ice cream tested by an approved lab and have the process approved by the health department.
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.