SIDEBAR FOODS AND SPIRITS
PASSMonday, November 7, 2011 at 5:10 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken sitting in pan infront of grill at ambient room temperature at110F.Pan of cut chicken in warmer partially covered with foil at 116F.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw meat(Beef) over mushrooms in refridge.Also tubes of ground beef stored in middle of storage rack in walk-in over cooked sauce/condiment.Properly store raw meats to avoid cross contamination.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Staff(cook)observed from DR eating a sandwich in Kitchen area by grill where she was cooking.Uncovered beverage in service area for staff.Discontinue eating food in service area and provide a covered beverage for staff.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Handsink in kitchen blocked.Handsink at bar blocked.Handsinks are for handwashing only and need to be accessable at all times.Remove everything from sinks and/or from blocking sink)s).
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-102.11
Labeled Common Name
Multiple chemical spray bottles not labeled-throughout(Bar kitchen basement).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Low temperature dishwashers x2(bar and kitchen) tested at 0ppm.Quat sanitizer tested at 400+ppm in buckets(Too strong.Can tell by color of sanitizer.Too strong is actually toxic).
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.
35-6-501.111/.115
Insects Rodents Animals
Evidence of lessor type flies(fruit/drain) all over wall by licenses/permits at bar basement kitchen and storage rooms.This is a sanitation issue.Source must be found(Usually floor drains sink drains worn floor area grease trap etc.)Provide an extermination report to determine breeding area(source).Clean and sanitize(Bleach) all drains.Waste receptacles need to be covered as well as soiled linen etc.Eliminate any feeding areas.Treat areas for adults.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
02-3-602.11-.12/3-302.12
Food Container Labels
Multiple unlabeled bulk food containers.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
Raw chicken sitting in empty sink in basement.Properly thaw.utilize freezer to refridge cold running water etc.
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.