Roxy's Gourmet Grilled Cheese No. 2
FAILFriday, August 10, 2012 at 2:28 PM
Violations Cited
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.
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.
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.
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.
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.
08-3-305-307.11
Food Protection
Food containers on floor. Store all food products elevated 6 inches or higher.
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.
15-4-202.16
Non-Food Contact Surfaces
Compressor to mobile truck not operating. Call when repaired for final inspection.
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.