City of Shelby Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. The fish was stored over the ready to eat meat.
To prevent cross contamination of food with pathogens that could cause a foodborne illness, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. STORE RAW FISH ON LOWER SHELVES THAN THE READY TO EAT FOOD. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING THE FISH TO THE BOTTOM SHELF. Correct By: 13-Dec-2014
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The food items on the top part of the prep cooler were between 41 and 45 degrees.
To prevent the rapid growth of pathogens that could cause a food borne illness, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. ADJUST THE COOLER SO IT HOLDS FOOD AT 41 DEGREE OR BELOW. THE COOLER WAS ADJUSTED AT THE TIME OF INSPECT AND THE FOOD DROPPED TO 39 TO 43 DEGREES WITHIN 20 MINUTES AND CONTINUES TO DROP. Correct By: 13-Dec-2014
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. The temperature of the roast on the steam table was 128 degrees and the cheese was 110 degrees.
To prevent the growth of pathogens that could cause a foodborne illness, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. ADJUST THE STEAM TABLE TEMPERATURE AND REARRANGE THE CHEESE PAN IN THE STEAM TABLE SO THE FOOD TEMPERATURE WILL BE 135 DEGREES OR MORE. Correct By: 13-Dec-2014
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. The leftovers were dated with the date of preparation.
To prevent the progressive multiplication of pathogens that could cause a foodborne illness, and to prevent confusion, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. DATE MARK LEFT OVER FOOD WITH THE LAST DAY OF USE. IF PREPARED ON THE 12/12 MARK ITEM 12/18. Correct By: 13-Dec-2014
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. The slicer was dirty.
To prevent contamination by the transfer of pathogens that could cause a foodborne illness from equipment to food, equipment food-contact surfaces and utensils shall be clean to sight and touch. CLEAN THE SLICER AFTER USE. DO NOT USE UNTIL SLICER HAS BEEN TAKEN APART, CLEANED AND SANITIZED. Correct By: 14-Dec-2014
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical CorrectedDuringInsp Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The sanitizer strength in the 3 compartment sink was less than required.
To prevent the survival of pathogens on food contact surfaces that could cause a foodborne illness, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. THE SANITIZER STRENGTH MUST BE BETWEEN 200-400 PPM. THE SINK WAS DRAINED AND REFILLED AND THE PROPER SANITIZER STRENGTH WAS ACHIEVED AT THE TIME OF INSPECTION. Correct By: 13-Dec-2014

3717-1-03.2(Y) / Miscellaneous sources of contamination.
Miscellaneous sources of contamination observed. Condensation from the cooler was dripping onto food in the reach in cooler.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). REPAIR THE REACH IN COOLER SO IT DOES NOT DRIP. UNTIL REPAIRED, PLACE A PAN UNDER THE DRIP AND MOVE FOOD FROM UNDER THE DRIP. THE PAN WAS PLACED AT THE TIME OF INSPECTION.
3717-1-03.4(C) / Thawing - temperature and time control.
CorrectedDuringInsp TCS foods were not properly thawed. Large roasts were thawing at room temperature.
TCS food shall be thawed as required in this rule. THAW FOOD UNDER REFRIGERATION, SUBMERGED UNDER COOL RUNNING WATER, OR AS PART OF THE COOKING PROCESS. THE MEAT WAS PLACED IN THE REFRIGERATOR AT THE TIME OF INSPECTION. Correct By: 13-Dec-2014
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. The dish mat used to dry the cups was made of foam.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. REPLACE THE MAT THAT IS USED TO DRAIN THE CUPS WITH A HARD CLEANABLE SURFACE SUCH AS BAR MATTING. Correct By: 20-Dec-2014
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. The prep cooler was missing the thermometer.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. PLACE A THERMOMETER IN THE PREP COOLER. Correct By: 20-Dec-2014
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. The unused hot holding cabinet was stored in the employee bathroom.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. REMOVE THE HOT HOLDING CABINET FROM THE BATHROOM. Correct By: 13-Dec-2014
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable. The outside grill sets on gravel.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PLACE THE GRILL ON A HARD SMOOTH AND EASILY CLEANABLE SURFACE SUCH AS CONCRETE. Correct By: 13-Jul-2015
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
The outdoor refuse areas were not properly constructed, or were not curbed and graded to drain. The asphalt under the dumpster is crumbing.
Outdoor refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain. RESURFACE THE GROUND UNDER THE DUMPSTER. THE CORRECTION DATE HAS PASSED. PLEASE MAKE THIS CORRECTION NEXT SUMMER TO AVOID ENFORCEMENT ACTION. Correct By: 13-Jul-2015
3717-1-06.2(E) / Handwashing signage.
Repeat Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. The hand washing sign was not at the bar.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. POST A HAND WASHING SIGN AT THE BAR HAND SINK. Correct By: 20-Dec-2014

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 13-December-2014