WICH ! T
PASSFriday, March 3, 2017 at 7:39 PM
Violations Cited
03-3-501.16
Hot Holding
Pulled pork at hot hold line 90F-135F. Ensure products are hot held at 140F or above. Removed at reheated to 168F At time of reinspection pulled pork 59F in hot holding. Reheated to 170F
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
36-6-501.11-.12
Improper Maintenance of Floors
Floor drains below 3 bay sink and sink located at prep area with heavy soils- Clean
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas