Sal's On 63

Year by year

Inspections

1. Nov 16, 2023 Re-inspection · 1 priority, 3 priority foundation, 3 core, 7 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Ready to eat ribs, sour cream, tartar, hush puppy sauce, raw fish, fish breading is held on the counter at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F, or utilize a time as a public health control plan. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation Repeat

     APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - HACCP PLAN

     Sous Vide process used for steaks does not have an approved HACCP plan.

     Correction: Stop process until a HACCP plan is approved by the Department.

     Code 3-502.12 (D) (1)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary sanitizer (wipe cloth bucket sanitizer) test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer (dishwasher sanitizer) test kit is available for checking sanitizer concentrations, but it is not in usable condition due to the comparison chart missing.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer that is not at the appropriate concentration- 0 ppm quaternary sanitizer. .

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution that is an appropriate concentration in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     VENTILATION HOOD SYSTEM - ADEQUACY

     The electric frying pan (for frying hush puppies) in the plating/preparation area in the kitchen is not adequately covered by a ventilation hood system.

     Correction: Provide additional ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Contact the department of safety and professional services for requirements on plan review and installation.

     Code 4-301.14

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     The ice scoop used with the ice machine, not contacting TCS food, is improperly cleaned. The ice scoop is only cleaned 2 times per week.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

2. Nov 3, 2023 Routine · 2 priority, 3 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Ready to eat ribs stored next to raw steak on the prep table in the kitchen.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Ready to eat ribs, sour cream, tartar, hush puppy sauce, raw fish, fish breading is held on the counter at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F, or utilize a time as a public health control plan. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - HACCP PLAN

     Sous Vide process used for steaks does not have an approved HACCP plan.

     Correction: Stop process until a HACCP plan is approved by the Department.

     Code 3-502.12 (D) (1)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary sanitizer (wipe cloth bucket sanitizer) test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer (dishwasher sanitizer) test kit is available for checking sanitizer concentrations, but it is not in usable condition due to the comparison chart missing.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer that is not at the appropriate concentration- 0 ppm quaternary sanitizer. .

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution that is an appropriate concentration in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     VENTILATION HOOD SYSTEM - ADEQUACY

     The electric frying pan (for frying hush puppies) in the plating/preparation area in the kitchen is not adequately covered by a ventilation hood system.

     Correction: Provide additional ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Contact the department of safety and professional services for requirements on plan review and installation.

     Code 4-301.14

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     The ice scoop used with the ice machine, not contacting TCS food, is improperly cleaned. The ice scoop is only cleaned 2 times per week.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)