ACADEMY MARKET
FAILTuesday, June 24, 2008 at 4:42 PM
Violations Cited
23-4-602.13
Non-Food Contact Surfaces Clean
FRUIT STAND--clean fruit stand / display of built up grime-
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
keep lid of trash container closed tight ( flies around open container at time of inspection )
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
HALL AT RESTROOM-clean floor of hall of built up grime--
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
42-6-501.113/.114
Premises Maintained
SMALL ROOM TO LEFT OF RESTROOM--remove equiptment that is not being used-not necessary --remove "clutter "--clutter area provides nesting & breeding area for " pests " ( rodents & " bugs " )--MOP & BUCKET--store mop and bucket-clean and drywhen not in use---
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.