SUSAN'S DELI OF COURSE
FAILWednesday, January 5, 2011 at 4:02 PM
Violations Cited
03-3-501.14
Cooling
Cooked red bliss potatoes at 115F at 10:30am(Staff indicated that product was cooked at 8:00am).PIC nor staff performing process knew the time/temperature parameters for cooling foods.No corrective action taken by staff even after process was explained.Product was discarded/denatured.
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.
03-3-501.16
Hot Holding
Chicken in steam table at 109F-122F-various flavored chicken piled up in third pans.BBQ Buffalo plain flavored.The product checked deeper in pan was over 140F.PIC not utilizing thermometer to check temperatures.
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 poultry stored over RTE foods(lettuce etc.).This has been a repeat violation.A Picture/sinage posted on front of refridge.Staff cooking on grill using same utensil for raw beef and chicken until PIC told her to get additional utensils.Prior proper set-up needed to ensure food safety techniques utilized.
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.
31-5-204/05.11
Location Accessible
Pans stored in handsink.This is also a repeat violation.Pic observed cleaning thermometer in handsink.
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
Chemical spray bottle not labeled.This is a repeat violation.Bottled not labeled after it was pointed out on Inspection(PIC needs to provide corrective actions).
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
Sanitizer in wiping cloth bucket tested over 200ppm.Provide proper efficacy rate of sanitizer.
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.
M-2-103.11
PIC Performing Duties
PIC not performing required duties as evidenced by lack of required knowledge on interview.PIC didn't institute corrective actions when required(label chemical bottles reheat chicken not holding at proper temperature in steam table Not verifying methods and temperatures are met for complex food proceeses(Home fry process) Improper food storage of raw and RTE foods improper thawing techniques.This is why I strongly suggest an additional person be certified relatively soon due to the repeat critical violations and lack of knowledge on part of PIC to properly institute correct procedures.CFM has not been present on any full sanitary Inspection dating back a full caledar year.There seems to be a lack of proper training by evidence of repeat critical violations.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-2-201.11/.14 .15
Non-Compliance w/Employee Health Policy
PIC not familar with employee health policy when asked on interview.He stated that CFM said he would explain at later date??I strongly suggest to post educational material in order to help assist staff on meeting requirements.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Improper cooling methods used and observed for red bliss potatoe(home fry).Product left in collander on countertop piled on top of each other.Temperatures not verified by anyone at establishment until inspection ocurred.
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.
06-3-501.13
PHF's Properly Thawed
Raw whole turkey(x2) sitting ontop of refridgeration/freezer unit thawing.Product to be cooked tommorrow.Improper practice.Provide proper thawing techniques.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Pans not inverted.Pans put away wet dripping onto other pans in storage.Provide proper practices(Drip dry/storage-explained).
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No paper towels at handsink in basement used for mens restroom.No covered waste receptacle in womens restroom.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Visible grease dripping from hotline hood suppression equipment walls etc around grill up front.Clean all.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones