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Clair County Health Department
Observed Priority Violations
Total # 5
Repeated # 0
3-301.11 (B) - PREVENTING CONTAMINATION FROM HANDS
Observation: (CORRECTED DURING INSPECTION): Three employees observed using bare hands to handle
ready-to-eat foods (either hot dog buns or toast).
Corrective Action(s): Employees shall use single-use gloves, utensils, bakery papers or other approved means
when handling ready to eats foods. Action Taken: Employees were notified that they must wear gloves when
handling ready-to-eat foods. Employees demonstrated correct glove use after reminder.
Code citation: (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶
(D) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare
hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing
EQUIPMENT.
3-403.11 - PROPER REHEATING PROCEDURES FOR HOT HOLDING
Observation: (CORRECTED DURING INSPECTION): Two "back-up" pots of chili recorded at 110 F and 131
F still reheating in the bun steamer after 3 1/2 hours.
Corrective Action(s): Discard the chili that was not reheated to 165 F within two hours. Train all staff that even if
not needed right away, all chili and foods reheated for hot holding must be reheated to the required temperature
within 2 hours. Action Taken: Operator discarded chili and used stove top to reheat fresh chili from walk-in
cooler. Employees were notified that all foods (even if not needed right away) reheated for hot holding must be
heated to required temperature within 2 hours.
Code citation: (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY
HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and
reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 74°C (165°F) for 15 seconds.
(B) Except as specified under ¶ (C) of this section, POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall
be reheated so that all parts of the FOOD reach a temperature of at least 74°C
(165°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED
CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the
FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall
Mama Vickis Coney Island Lunch (Inspection Date: 04/18/2018) Page 1 of 5
be heated to a temperature of at least 57oC (135oF) for hot holding.
(D) Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the
FOOD is between 5ºC (41ºF) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2
hours.
(E) Remaining unsliced portions of MEAT roasts that are cooked as specified under ¶ 3-401.11(B) may be
reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under
¶ 3-401.11(B).
3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: (CORRECTED DURING INSPECTION): Individual packets of creamer (requiring refrigeration)
stored on the counter for two hours were noted at 66 F.
Corrective Action(s): Move creamer packets into refrigerator to rapidly cool to and hold at 41 F or below.
Maintain cold potentially hazardous foods at or below 41°F. Action Taken: Creamer packets were moved to
Pepsi cooler to cool to and hold at 41 F or below. PIC notified all staff that creamer packets must be stored in the
refrigerator.
Code citation: (A) Except during preparation, cooking, or cooling, or when time is used as the public health
control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section,
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶
3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P
or
(2) At 5ºC (41ºF) or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P
(C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) in a
homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶
(A) of this section, while contained within specially designed EQUIPMENT that complies with the design and
construction requirements as specified under ¶ 4-204.13(E).
4-602.11 (A-D) - EQUIPMENT FOOD-CONTACT SURFACE
Observation: (CORRECTED DURING INSPECTION): Food contact surfaces on the back side of the deli slicer
and two knives on the wall mounted knife rack observed soiled with dried on food.
Corrective Action(s): Disassemble deli slicer and remove knives from knife rack and thoroughly wash, rinse and
sanitize noted food equipment. Action Taken: Employees disassembled deli slicer and removed knives from
knife rack to be thoroughly washed, rinsed and sanitized.
Code citation: (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD
such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD);
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in
contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as
specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry
on the same cutting board.
(C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES
and UTENSILS shall be cleaned throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) may be cleaned less frequently than every 4 hours
if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD) and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned when they are empty;
(2) UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area that is
maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following chart that corresponds to
the temperature; and
Cleaning Temperature/Frequency
5.0°C (41°F) or less 24 hours
>5.0°C - 7.2°C 20 hours (>41°F - 45°F)
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Comments
Person in Charge Sanitarian
Cody Ashley Castello