Peter's Delicatessen
FAILTuesday, October 19, 2010 at 6:02 PM
Violations Cited
03-3-501.16
Hot Holding
Quiche holding at ambient air temperature at service line(sitting on shelf at 77F).BBQ chix in steamtable at 98F.Stuffed chix(w/potato) at 103F Chix parm at 107.9F rice at 113.3F and haddock at 123.3F.Steam table set too low(able to touch with hand(slighty warm to touch).
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
29-5-201/02.11
Installed and Maintained
Water temperature at handsinks at 140F+(Temperature should be 110F).
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Stained wet ceiling tiles in rear areas.Repair leak and resurface ceiling area.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones