City of Shelby Health Department

The following violation(s) have been corrected since the last inspection.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed food that was not properly protected from contamination by separation, packaging, and segregation. The steak was stored over the beer in the walk in cooler. To prevent contamination, 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 THE RAW MEAT INCLUDING RAW SAUSAGE AND STEAK SEPARATE AND/OR ON LOWER SHELVES THAN READY TO EAT FOOD SUCH AS HAM AND LETTUCE. This was corrected at the time of inspection by moving the meat to different shelves. Correct By: 14-Feb-2015
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 sliced ham and diced ham was not date marked in the refrigerator and in the walk in cooler 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. DATE MARK THE HAM AND BOLOGNA WITH THE LAST DATE OF USE. Correct By: 14-Feb-2015
3717-1-04.1(KK)/Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. The crock pot and the refrigerator are not approved equipment. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. RELACE THE REFRIGERATOR AND CROCK POT WITH COMMERCIAL APPROVED EQUIPMENT. Correct By: 25-Apr-2015
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. The inside of the refrigerator is dirty. Nonfood-contact surfaces of equipment shall be kept clean. CLEAN THE INSIDE OF THE REFRIGERATOR. Correct By: 21-Feb-2015
3717-1-05.1(D)/Backflow prevention - air gap. Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Both ice machines appear not to have any air gap between the drain line and the sewer, To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). To prevent a cross connection that may result in contamination of water or ice with pathogens that could cause a waterborne illness, PROVIDE AN AIR GAP ON THE ICE MACHINE DRAINS. Correct By: 21-Feb-2015
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. The floor under the ice machines are dirty. 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 UNDER THE ICE MACHINES. Correct By: 21-Feb-2015

Inspection Information