City of Shelby Health Department

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods were not being held at the proper temperature. OBSERVED: 3 door prep table at 48 degrees & TCS foods (shredded lettuce, shredded cheese, sliced tomatoes, ham slices etc) out of temperature. To prevent the growth of pathogens which could cause a foodborne illness TCS foods shall be cold held at 41 degrees or below. CORRECTED: employees discarded all TCS foods that were out of temperature. Corrected: Tomatoes were 40 degrees To prevent the growth of pathogens, 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. Correct By: 16-Aug-2017
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED: TCS foods not properly date marked to indicate when the food shall be consumed or discarded to prevent the growth of pathogens which could cause a foodborne illness. ie: pasta under cooking unit, leftover foods in cold holding units.. CORRECTED: Kitchen help put stickers & dates on the food items CORRECTED: TCS foods are properly date marked To prevent foodborne illness, 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. Correct By: 16-Aug-2017
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. OBSERVED: 3 door prep table at 48 degrees. All cold holding units shall maintain 41 degrees or below to hold TCS foods to prevent the growth of pathogens which could cause a foodborne illness, CORRECTED:unit is now at 40 degrees Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 22-Aug-2017
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. OBSERVED: Liquid nacho cheese dispenser is dirty. To prevent contamination to the food clean unit. CORRECTED: equipment was cleaned Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 22-Aug-2017
3717-1-06.2(B)/Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). OBSERVED: NO soap available at hand sink next to dishwasher.So employees may properly wash their hands to prevent a foodborne illness. Hand soap shall be available CORRECTED: hand soap is available To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 22-Aug-2017
3717-1-07(B)/Poisonous or toxic materials: Working containers - common name. Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. OBSERVED: yellow liquid in generic spray bottles with no labeling. To prevent a chemical poisoning anything not in its original container shall be labeled with a common name. Corrected: Employee labeled the spray bottles. To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 16-Aug-2017

Inspection Information