Puritan Restaurant
FAILWednesday, February 20, 2019 at 4:48 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Deli meats sliced cheese mayonnaise shaved steak and cooked chicken patties all ranging from 52-55F. All foods were inside of the unit from the previous night. Temperatures were taken by myself and managment. All foods inisde of the unit were voluntarily discarded at the time of the inspection. Ensure all potentially hazardous foods are being maintained at below 41F.
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
15-4-202.16
Non-Food Contact Surfaces
2 Door deli style unit with an elevated temperature of 58F based on the internal thermometer. Discontinue use of the unit unless it is able to maintain a tmeperature of below 41F. Light out inside of the walk-in freezer. Replace. Door handle to the walk-in freezer damaged. Replace.
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
Soiled wiping cloths observed being left out counter tops. Discontinue and provide a proper sanitizing solution.
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.
42-5-203.13
Mop Sink not Provided
No mop sink available. Mop water being disposed of in the oustide drains (as stated by owner). Address and dispose of mop water approriately.
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.