ROCHE BROS. SUPERMARKET
PASSThursday, February 27, 2014 at 4:50 PM
Violations Cited
03-3-501.16
Hot Holding
Squash between 134F and 139F mashed potato between 134F and 139F ribs on the bone between 125F and 140F and sliced turkey between 134F and 137F. Food must be above 140F at all times. PIC need to make sure steam table is on well before food in put in it for storage and/or cover food when it's not busy. PIC address problem with staff.
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
Water build up under sandwich prep area. Address
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