Shed BBQ
PASS W/ CONDITIONSFriday, August 4, 2017 at 3:45 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cheese shredded from earlier in the morning with an elevated temperature of 50F. Discontinue proper cooling methods are in place prior to being placed out for service.
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
Small deli style cooler in the main kitchen area not operating properly. Address make any necessary repairs and discontinue use unless the unit is able to maintain a temperature below 41F. All foods inside of the unit at the time of the inspection had been prepared from earlier in the morning. Foods were removed at the time of the 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.
23-4-602.13
Non-Food Contact Surfaces Clean
Excess moisture observed on the lower shelf of the deli style cooler in the main kitchen area. 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