PADDY O'S
PASSMonday, January 29, 2018 at 5:00 PM
Violations Cited
03-3-501.16
Hot Holding
The grilled onions and mushrooms are stored at room temperature 77F. Provide proper hot holding of 140F or above or 41F or below. (Items discarded by PIC)
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
M-2-102.11
PIC Knowledge
There is no certified food manager or allergen trained manager at the location. Provide a certified food manager and allergen trained manager.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
The shelving above the three bay sink is in disrepair. Repair or replace to provide a smooth cleanable durable surface.
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.
29-5-201/02.11
Installed and Maintained
The handwash sink water is not reaching 110F. Provide proper hot water of 110F. (The other sinks in the kitchen have hot water and a separate scrape sink was setup with soap and towels for handwashing until the handwash sink can be repaired.)
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.