Roxy's Gourmet Grilled Cheese No. 2
PASS W/ CONDITIONSFriday, June 15, 2012 at 5:08 PM
Violations Cited
03-3-501.16(A)
Cold Holding
50 lbs of cooked shredded short ribs 64F stord in walkin for unknown time.6-15-2012 there was american cheese at 41F being used for the production of grilled cheese.
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
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizing bay exceeds 200 PPM chlorine. Re-train staff. corrected.6-15-12:Sanitizer tested in bucket was 0ppm.PIC had no idea on sanitizer used concentration dilution criteria.PIC didn't know size of bay(s) used at 3bay and therfore couldn't explain how much sanitizer needed in 3rd bay.I strongly recommended to size out bay place marking on bay and get measuring devices to correctly set up warewashing sinks.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
Unable to provide correct information for cooling procedures time temperatures. Ensure staff trained in cooling procedures and ware washing.6-15-2012:Pic didn't see that there was an open beverage container on prep table in main kitchen PIC didn't observe staff warewashing with a sponge PIC had little or no idea on warewashing criteria(set-up sanitizer concentration dilution) and had a metal stem thermometer that started at 50F-couldn't adequately monitor cold foods required to maintain 41F and/or below.Discussion was held with establishment management and facility management to look at current procedures and beef up to accomodate the basic food safety needs(Post additional educational materials).
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
After cooking foods stored in deep covered containers. Ensure adequate cooling procedures and document.6-15-2012:Use of a blast chiller for foods.Facilty manager Darnell Adams has provided training.Utilize documentation as a monitoring tool.
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.
05-4-302.12
Food Thermometers Provided
Metal stem thermometer started at 50F.Unable to adequately monitor cold foods.(Initial inspection had a cold holding violation).Temperature taken by Health supervisor on 6-15-2012.
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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
Proper procedures not followed for washing rinsing soiled equipment. Monitor and train staff.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Hot water at 83 F then recovered to 112F. Verify hot water heater operates properly and is sufficient for needs.Temperature taken on 6-15-12 was 113F.Please verify that 100gallon tank is sufficient for operating needs.
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.