Landmark Public House
PASS W/ CONDITIONSFriday, June 22, 2018 at 6:15 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cooked Risotto inside of the single door cooler in teh basement area with an elevated temperature of 56F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC voluntarily discarded the risotto at the time of the inspection.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Container of raw eggs observed being stored over fish products inside of walk-in cooler. Discontinue and store properly to ensure no cross contamination from raw eggs.
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.
08-3-305-307.11
Food Protection
Hand sink located directly next to a storage rack with to go containers with no protective barrier. Relocate or provide a spalsh guard.
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
Plastic containers being used in bulk food containers. Discontinue and use handled scoops 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.
24-4-903.11
Clean Equipment & Utensils Storage
Knife observed being stored in between to hand sinks in the main kitchen area. Discontinue and store all knives 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
Spray arm of the 3 bay sink is leaking. Hot water faucet at the 3 bay sink does not shut off. Address and make any 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.
39-6-304.11
Rooms and Equipment Vented
Pizza oven in the main kitchen area with the exhaust system rerouted to the hood and ventilation area and not connected. Referral has been made to the Buildings and Fire Department for further review.
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.