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. The temperature of the chicken and beef in the hot holding bins were between 122 and 127 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. THE UNIT WAS ACCIDENTALLY TURNED OFF AT THE TIME OF INSPECTION. THE CHICKEN AND BEEF WERE DISCARDED AND THE UNIT WAS TURNED BACK ON AT THE TIME OF INSPECTION. Correct By: 01-Nov-2014
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. The corn and diced tomatoes were not date marked in the walk in cooler. To prevent foodborne illness from the progressive multiplication of pathogens or toxins, 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 THE ITEMS (READY TO EAT TCS FOOD) IN THE WALK IN COOLER. A date was placed on the container at the time of inspection. Correct By: 01-Nov-2014
3717-1-03.4(I)(2)/Time as a public health control - four hour time limit Observed improper use of time as a public health control for up to four hours. The cole slaw and sliced tomatoes were not time marked. To prevent the mulitipication of pathogens or toxins that could cause a foodborne illne : If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. TIME MARK THE LETTUCE, SLICED TOMATOES, AND COLE SLAW WHEN HELD ON THE MAKE LINE BECAUSE FOOD TEMPERATURES ARE NOT CONSISTENTLY MAINTAINED AT 41 DEGREES OF BELOW. The time that the food was placed on the line was known so all container were marked at the time of inspection. Correct By: 01-Nov-2014
3717-1-06.4(A)/Repairing. The physical facilities are not being maintained in good repair. A gap is between the 3 compartment sink and the wall because the tools were stored in the slot. The physical facilities shall be maintained in good repair. RE-SEAL THE GAP BETWEEN THE WALL AND SINK AND DO NOT STORE TOOLS THERE. Correct By: 08-Nov-2014
3717-1-06.4(A)/Repairing. The physical facilities are not being maintained in good repair. The grout between the floor tile is degraded especially in front of the 3 compartment sink and the friers. The physical facilities shall be maintained in good repair. REGROUT THE FLOOR TILE TO PROVIDE A SURFACE THAT IS EASILY CLEANABLE AND WILL NOT HOLD DIRTY WATER. Correct By: 01-Dec-2014
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. The floor was dirty under the pop machine. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. CLEAN MORE EFFECTIVELY UNDER THE EQUIPMENT. Correct By: 08-Nov-2014

Inspection Information