Yely's Coffee Shop
FAILFriday, January 11, 2013 at 4:13 PM
Violations Cited
03-3-501.16
Hot Holding
Twenty 3 1/2 pound whole cooked chickens were placed in the front hot holding unit at around 9 a.m. according to the PIC. The chickens were arranged some on top of the others. Twelve of the twenty were o.k. at 140F or above - the remaining eight were at 120F or below. During the interview we decided that the eight chickens that were out of temperature would be removed from the hot hoding unit at the front counter an placedi in the 300F oven at the cooking line. Twenty minuets later we had an internal temperature of 155F. This was within a two hour window. In the future PIC stated she will now cook ten whole chickens at one time and hot hold them accordingly.
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
22-4-601/602.11
Food Contact Surfaces Clean
Ban saw in the basement has an accumulation of visible soils from previous use. Clean to remove all visible soils as discussed
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
08-3-305-307.11
Food Protection
Raw shell eggs stored above cut limes in the refrigeration unit - raw pork bellies stored above cooked sliced onions in the walk in. Both in deep containers. Corrected duing inspection. No visible signs of cross contamination. Bad retail practices. Keep cut exposed raw foods covered in the refrigeration units during extended periods of refrigeration storage
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.
15-4-202.16
Non-Food Contact Surfaces
Heating elements [ lamps ] in the main hot holding unit are not NSF.Provide a commercial grade heating element as discussed Provide barrier at the hand sink near the front counter to reduce potential contamination. Blender to make juice is located directy beside the hand sink Sliding door on the right side of the hot holding unit is broken 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.
16-4-301.12
Three Compartment Sink
Provide missing plugs for the three bay sink in the basement warewashing area
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
Provide test kit [ chlorine ] - container was empty
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean interior of all refrigeration units from visible food spills
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Clean hood vents / walls and exterior cover from visible grease build up Clean exterior of the fryolators especially the area on top where the baskets are being stored from heavy grease deposits
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