T'S PUB
FAILWednesday, September 12, 2018 at 6:31 PM
Violations Cited
03-3-501.14
Cooling
Chicken Wings placed in large plastic bags (110F) inside the walk-in unit. Cool properly in shallow trays and using proper time/temperature limits. PIC took them out and placed them in trays inside walk-in.
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.
M-2-102.11
PIC Knowledge
No evidence of CFPM certificate (example- Serve Safe). Provide. No evidence of Allergen Awareness Certificate. Provide.
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.
22-4-601/602.11
Food Contact Surfaces Clean
Ice Machine interior very soiled. Can Opener very soiled. Slicer soiled with dried up debris. Clean and Sanitizer properly all the above.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk food containers without proper labels. Provide.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Two refrigerating units at the prep area -out of order/broken. Repair or 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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping Cloths stored soiled/wet on the counters. Store properly in sanitizer solution.
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
Both Restroom Hand Sinks without proper signage. Men's Room without paper towel. Provide. Hand Sink at the bar without soap and paper towel. Employee states it takes the soap and paper towel from the other sinks. Provide. Ensure that employees have an assigned hand sink well equipped.
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.