MY DINER
FAILFriday, November 13, 2009 at 3:03 PM
Violations Cited
03-3-501.16
Hot Holding
1) sausages at 125f ensure hot hold of 140f or above
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
1) raw products sitting over ready to eat foods seperate raw from ready to eat to avoid contamination
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.
21-3-304.14
Wiping Cloths Clean Sanitize
1) wiping cloths stored on counters store in sanitizer at proper ppm's per manufacturer instructions
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.