ADAM'S CONVENIENT
FAILMonday, May 11, 2009 at 4:14 PM
Violations Cited
06-3-501.13
PHF's Properly Thawed
PROVIDE proprr thawing of meat-( at time of inspection mest being thawed at room temp ) can thaw by=1. in refridge or 3. under cold running drinking water at 70 degrees or less two hrs max-
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.
23-4-602.13
Non-Food Contact Surfaces Clean
CLEAN & DISINFECT the blue trash containers-
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
38-6-202.11
Fixture's not properly shielded
REPAIR broken light fixture in the walk-in refridge--( ceiling )
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.
42-6-501.113/.114
Premises Maintained
MOP & BUCKET--when not in use-mustbe stored CLEAN & DRY -do not leave mop & bucket with dirty water--this is an environment for "GERMS"--
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.