OLIVER'S ST CAFE
PASS W/ CONDITIONSFriday, August 26, 2016 at 5:03 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken inside of the steam table at 115F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. PIC to reheat chicken to 165F to ensure no bacterial growth.
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
20-4-703.11
Food Contact Surfaces Clean
No sanitizer available at the time of the inspection. Provide.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Chicken salad in teh front service cooler with an elevated temperature of approximately 55F. PIC stated that the chicken was made from earlier in the day. Discontinue and ensure there are proper cooling methods are in place.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Sanitizing buckets in the front service area not registering at the test strip. Address and ensure all sanitizing buckets are registering at the correct concentration.
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
Front hand sink with the hot water faucet not operating properly. Address and make all necessary repairs. Hot water bis sufficient throughout the rest of the establishment.
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.