ALFREDO'S
PASSFriday, May 20, 2016 at 6:15 PM
Violations Cited
14-4-202.11
Food Contact Surfaces Design
replace worn and heavily stained cutting board on cold units on the service line.
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.
15-4-202.16
Non-Food Contact Surfaces
Remove ice buildup from white freezer located below the ovens ont he hot line.
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.
17-4-204.112/.115
Equipment Thermometers
Provide thermometer for pizza prep refrigerator at the service line.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
Provide test kit for monitoring the sanitizer at the 3 bay sink in the basement.
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 exterior of the basement hand sink Clean exterior of both glass door reach ins in the basement. On the hot line clean all of the cooking equipment. Clean interior of the microwave. Clean all surfaces inthe kitchen. Clean table tops shelves and all other surfaces. Remove food spills and food encrustments on these surfaces. Clean exterior of freezer located below ovens ont he cooking line.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
replace missing ceiling tiles on ceiling above the 3 comaprtment sink. Replace all stained ceiling tiles on ceiling of basment.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
44-4-802/03.11
Soiled Linen Storage
In the basement prep area keep all dirty and soiled cloths in a dirty linen container.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.