St. Elizabeth's Medical Center
PASS W/ CONDITIONSFriday, March 11, 2011 at 8:14 PM
Violations Cited
03-3-501.16
Hot Holding
The chicken nuggets were at a temperature of 120 to 130 F. The nuggets are a commercially prepared product. The nuggets are estimated to have been out of temperature for no more than 30 minutes. One of the two heating elements to the hot holding unit was broken. A service call was placed.
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
31-5-204/05.11
Location Accessible
Two spatulas were observed within one of the hand sinks. A cafeteria staff member stated that he was about to bring the utensils to the dish room. However a customer came and he set them down in the sink. He was aware that the sink should be maintained free from utensils. The utensils were removed.
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
15-4-202.16
Non-Food Contact Surfaces
One of the heating elements to the hot holding unit used for fries and chicken fingers was out. Repair the unit. A service call has been placed.
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.