STALEX RESTAURANT
PASS W/ CONDITIONSFriday, September 14, 2018 at 6:27 PM
Violations Cited
03-3-501.16(A)
Cold Holding
At the time of the re-inspection cold cuts inisde of the deli cooler had elevated temperatures between 50-52F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC stated that the cooler door had been left open and possibly contributed to the elevated temperatures of the deli meats. Discontinue and ensure all potentially hazardous foods are being maitnained at below 41F. At the time of the inspection all other foods inisde of the unit were at below 41F.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
05-4-302.12
Food Thermometers Provided
Food thermometer on site was not operational at the time of the inspection. Replace.
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
Containers of cheese and other food products observed being stored on the ground of the walk-in cooler. Discotinue and store all foods elevated a minimum of 6 inches off the ground. Dirty mop and bucket observed being stored leaning against bulk food containers of flour. Discontinue and store mop and bucket appropriately.
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
Deli style cooler observed with an elevated temperature of 44F. Discontinue use of the unit unless it is able to maintain a temperature of below 41F. PIC to remove foods 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.
17-4-204.112/.115
Equipment Thermometers
No equipment thermometer observed inside of the single door cooler. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.