Angie's Prime Grill

Violations (3)

• 5e30d16f-f556-40ad-a445-206f84ddd291Corrected on site

  Time as a Public Health Control: procedures and records

  3-501.19 (A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Facility When assessing hot and cold holding temperatures, observed several foods holding between 42 and 134F. PIC stated all the items are either on a digital timer or are labeled with a sticker showing when items were removed from temperature control and a discard time not exceeding 4 hours. For most of the steam table items, PIC stated the times for holding are for quality. A container filled partially with ice holds individual packets of TCS dressings, but not all packets are in contact with ice. No written procedures were made available for using time for quality or Time as a Public Health Control (TPHC) for food safety.

  Time Temperature Control for Safety Food (TCS Food)

• 6a7a14f6-8188-436d-b926-342ae36e24e8Corrected on site

  Utensils, equipment & linens; properly stored, dried, & handled

  4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Warewash area Observed portable dish machine style rack being stored on the floor in the warewash area. The rack is used for drying equipment on the 3 comp drain board. The rack was in contact with a floor drain grate that had standing waste water (see item #51).

  Proper Use of Utensils

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Drain lines beneath food prep sink, floor drain in warewash area Observed standing water on the floor beneath the food prep sink. Observed large floor drain with standing water that appeared to not be draining properly, nearly overflowing onto the floor within the warewash area.

  Physical Facilities