Loretta's Last Call/Back Door Donuts
PASS W/ CONDITIONSFriday, December 12, 2008 at 3:50 PM
Violations Cited
03-3-501.16
Hot Holding
The chicken in the hot holding area was at 90 to 100 degrees F during the inspection. The staff explained that the chicken had been cooked in the oven torn into strips then then boiled. The boiled chicken was placed into a pan covered with plastic wrap and placed into hot holding. As such it should not have been between 90 and 100 degrees F. Determine where the breakdown in temperature control was and correct.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
22-4-601/602.11
Food Contact Surfaces Clean
The ice wells at the bar contained ice from the previous night indicating that the ice wells had not been properly cleaned and sanitized at the end of service. Food contact surfaces including ice wells should be cleaned and broken down with proper frequency.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the mold and dust from the condenser fans of the walk in.
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Hand towels and soap were missing from each of the bar's hand sinks. Although the establishment was not open during the inspection towels and soap should have been present from the night before. Towels were also missing at the sink beside the dish machine.
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.