SHENANAGANS BAR
FAILTuesday, August 23, 2011 at 3:59 PM
Violations Cited
03-3-501.16
Hot Holding
chili @ 10f corn chowder @ 97f ensure proper hot hold of 140f or above. Ensure all products reheated properly before placing in hot hold unit.
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
41-7-201/04.11
Separation/Sanitizer Criteria
chlorine sanitizer buckets reading 200+ ensure proper criteria of 50ppm - 150ppm on chlorine . chef changed all sanitizer buckets at time of inspection to read 100ppm of chlorine.
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.
08-3-305-307.11
Food Protection
products stored on floor in walk-in cooler store 6 7nches of the floor
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
fans of condenser in beer walk-in with mold-like substance and dusts 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
42-6-501.113/.114
Premises Maintained
CO2 containers in basement not properly chained chain to prevent tippage
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.