STEPHANIE'S ON NEWBURY
PASS W/ CONDITIONSMonday, January 4, 2016 at 5:00 PM
Violations Cited
15-4-202.16
Non-Food Contact Surfaces
Refrigeration unit next to hot line used for omelet prep items 50-60F.Repair to maintain all cold items 41F or below.PIC will remove all products and place on ice when in use until repair.
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
High temp Dish machine #1 not registering temperatures.Repair temperature guage to ensure wash 150F/Rinse 180-194F Minimum.
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.
17-4-204.112/.115
Equipment Thermometers
Provide working internal thermometer in reach in unit.
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.
17-4-204.112/.115
Equipment Thermometers
Rinse gauge not functioning properly at high temp dish machine.Repair.Maintain high temperature rinse 180-194F.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Waffle machines and cast iron pans stored directly on the floor.Maintain proper storage of clean equipment at least 6 inches off the floor.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Handsink in dishroom area leaking from drainpipe.Repair
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.