BEST BARBECUE KITCHEN
PASSMonday, July 30, 2018 at 3:59 PM
Violations Cited
31-5-204/05.11
Location Accessible
Employees observed ashing soiled wiping cloths in hand sink next to the hot holding cabinet. Hand sinks in kitfchen area blocked with non hand washing items. Unblock hand sinks clean out hand sinks and use hand sinks for hand washing only.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
35-6-501.111/.115
Insects Rodents Animals
Rat droppings observed on floor in area between the back prep kitchen and the prep kitchen. Live roach sighting also. Provide extermination services ASAP. Provide reciept of service from exterminator. Provide status report from extermionator regarding current state of activity in this establishment. Provide a game plan from exterminator which outlines details for dealing woith rodent and pest issue.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
08-3-305-307.11
Food Protection
Use of plastic bowls to dispense bulk foods. Use scoops with handles only. Prepped food items are stored directly on floor. Keepa ll food items 6 inches off the floor.
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
Bottom shelf to prep table at service area has heavy rust buildup. Clean shelf remove rust buildup.
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
Keep all in use wiping cloths in a sanitizing solution when not ibn 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
large fan pointed at kitchen has heavy dust buildup. Clean fan remove dust buildup. Plastic curtains at the back door have heavy buildup of soils and food encrustments. Clean plastic curtains. Clean tables and shelves in back storage room. All surfaces in this room are soiled to the touch. Clean and sanitize all surfaces. Multiple tables shelves counter tops walls peices of equipment are dirty and soiled to the touch. Clean and sanitize all soiled surfaces.
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
Proivde a hand soap dispenser for for hand soap at the sink next to the hot holding cabinet.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
Dumpster outside of back door is wide open. Keep dumpster closed when not in use. Oil storage container next to dumpster has heavy grease/oil buildup on it's exterior. Clean 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.
36-6-501.11-.12
Improper Maintenance of Floors
cardboard on floor next to front prep table. Remove cardboard. Remove heay buildup of soils and debris on walk in freezer floor. Heavy buildup of soils and debris on floor next basck door. Provide heavy deep cleaning of this floor area. Floor of back storage room is filled with loose debris trash and built up soils. Provide a thorough deep cleaning of the floor area of this room. Heavy water buildup on floor of the walk in cooler. Waater is also building up below the floor. Remove water buildup and repair cooler floor to ensure no stagnant ater can pool under the floor.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
ceiing near walk in coolers has stained and missing ceiling tiles. Ceilings near back door and the back storage room have paint flaking away/off of the ceiling. Replace stained and missing ceiling tiles and resurface all ceiling areas where the paint is flaking.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Throughout the back storage areas remove all unecessary items stored int he back storage rooms.
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.