VIGA/PAVIA
FAILTuesday, July 23, 2013 at 6:24 PM
Violations Cited
03-3-501.16(A)
Cold Holding
There is pasta and cheese in the back reach-in that is 51F. Provide proper cold holding of 41F or below. The items on the bottom of the refrigerator near the grill are elevated. Breaded chicken and raw chicken are 51F. Provide proper cold holding of 41F or below. The items on the cold holding line are elevated dressing 60F cheese 60F cut tomatoes 55F-60F. Provide proper cold holding of 41F or below.
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
41-7-201/04.11
Separation/Sanitizer Criteria
The sanitizer is setup with over 400 ppm quats. Provide proper sanitizer levels.
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.
08-3-305-307.11
Food Protection
The chicken broth that was just made is cooling in the mop sink. Provide an enclosed mopsink and ensure there is no food prep in the mop sink. (The manager discarded the broth that was in the mopsink) Items in the walk-in freezer are stored on the ground. Store elevated. There are floor mats stored on top of a refrigerator. Keep areas above refrigerators clear to prevent contamination. The coffee is setup on top of the ice machine. Keep area clear.
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.
17-4-302.14
Test Kit Provided
There are no test strips for the sanitizer. Provide.
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.