Athan's European Bakery
FAILMonday, May 17, 2010 at 6:13 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
The employee working within the sandwich and salad preparation area was drinking out of an open glass container. The container must be covered when stored within an active work area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
One cellular telephone was observed adjacent to a cutting board and knife within the salad and sandwich preparation area. Staff are not permitted to store their cellular telephones within an active food preparation area. Cellular telephones are typically stored within a soiled pocket and in frequent contact with soiled hands the mouth nose and ear. They are not cleaned and sanitized. Therefore they should not be stored on an active food preparation surface.
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.
13-2-304/402.11
Clean Cloths Hair Restraint
Hair restraints should be worn by all kitchen and bakery staff.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
The salad refrigeration unit was not holding / maintaining an internal operating temperature of 41F degrees or below. The unit should be repaired. No potentially hazardous foods may be stored within the unit until it is repaired.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Two soiled towels were observed on an active food preparation surface within the salad and sandwich preparation area. The towels should be stored within a sanitizing solution when 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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
The handles to the walk-in refrigerator and freezer on the left side of the bakery are soiled and should be cleaned to remove the build-up of flour. The cutting boards on the salad and sandwich refrigeration units should be cleaned with bleach to remove the carbon and staining.
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
One hand sink within the dining/service area and a second within the bakery were properly equipped with soap towels signage and hot water. The remainder were missing either towels or soap. One was equipped with towels and sanitizer. Sanitizer is not an acceptable replacement for soap. The hand sinks must be properly equipped at all times.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.