Professional Documents
Culture Documents
Clair County Health Department
Environmental Health Division
Observed Priority Violations
Total # 3
Repeated # 0
3-501.14 - COOLING
Observation: (CORRECTED DURING INSPECTION): Chili in a large, covered, stacked lexon container noted
at 49 F still cooling in the upright reach-in cooler after 6 hours from ambient temperature.
Corrective Action(s): Discard the chili because it was not effectively cooled within time and temperature
requirements. When cooling large batches of food, adjust method or procedures to cool foods from 135°F to 70°F
in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Action Taken: Operator discarded the chili.
Cooling requirements were reviewed.
Code citation: (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.
(B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be cooled within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature, such as
reconstituted FOODS and canned tuna.
(C) Except as specified under ¶ (D) of this section, a POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a
temperature above 5°C (41°F) during shipment from the supplier as specified in
¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less.
(D) Raw EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.
3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: (CORRECTED DURING INSPECTION): A. Boiled eggs stored in a container inside of the plastic
pan in the top loader of the make station cooler (where not exposed to the cold air) were noted at 51 F after being
stored this way since the previous day. B. Half & half cream stored in an insulated pump container on the counter
in the self-service area for customers to add to coffee was noted at 52 F after being held out of refrigeration for 6
hours.
Corrective Action(s): Discard noted foods that were noted above 41 F and held without appropriate temperature
control for more than four hours. TCS foods should be maintained at 41 F or below by storing correctly in a
refrigerator. Action Taken: The Operator discarded the noted foods.
Code citation: (A) Except during preparation, cooking, or cooling, or when time is used as the public health
Backstreets Waterfront Deli (Inspection Date: 07/09/2018) Page 1 of 3
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): The inside area surrounding the blade of the deli slicer
are still soiled with food after having been cleaned by the Operator.
Corrective Action(s): Adequately disassemble and clean the slicer to remove all food debris, rinse and sanitize
before reassembling for use. Action Taken: The Operator disassembled the deli slicer and placed parts in three
compartment sink to soak and be effectively cleaned 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)
>7.2°C - 10.0°C 16 hours (>45°F - 50°F)
>10.0°C - 12.8°C 10 hours (>50°F - 55°F)
(b) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented
in the FOOD ESTABLISHMENT.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold READY-TO-EAT
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is
maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of
the same FOOD that is at the required temperature, and the containers are cleaned at least every 24 hours;
(4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as when left in a
container of deli FOOD or in a roast, held at temperatures specified under Chapter 3;
(5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in
refrigerator and the EQUIPMENT is cleaned at a frequency necessary to preclude accumulation of soil residues;
(6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
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