Potluck Cafe
FAILFriday, July 13, 2018 at 12:53 PM
Violations Cited
03-3-501.16
Hot Holding
1) Cooked Chicken @ 125f ensure proper hot hold of 140f or above 2) Hot hold of Fish @ 115f ensure proper hot hold olf 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
23-4-602.13
Non-Food Contact Surfaces Clean
Heavy grease build up on side of 2 door glass cooler next to fryer clean to remove
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log