NORTH STREET GRILLE & CAFE
FAILThursday, April 26, 2018 at 3:26 PM
Violations Cited
03-3-501.14
Cooling
The potatoes cooked earlier in the day and cooling in stacked containers in the walk-in cooler are 62F after fifteen minutes the temperature stayed 62F Provide proper cooling from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The potatoes were reheated and recooled in an ice bath in the prep sink)
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.
03-3-501.16(A)
Cold Holding
The items in the middle refrigerator are slightly elevated; cheese 45F grilled onions 46F hamburger 47F. Provide proper cold holding of 41F or below. (The items were moved to other refrigeration units that were holding temperature)
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
41-7-201/04.11
Separation/Sanitizer Criteria
The wiping cloths are setup with over 200 ppm chlorine. Provide proper sanitizer levels. (Chef was able to correct the wipping cloth buckets sanitizer levels)
Why This Matters
This violation directly contributes to foodborne illness risk
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
The water at the handwash sink is over 140F. Provide proper hot water temperature to comply with plumbing codes (The cold water is working so employees can adjust water temperature and they were observed washing their hands frequently)
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.
38-6-202.11
Fixture's not properly shielded
The light in the walk-in cooler in not shielded. Provide a shatter proof light.
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.