BON APPETIT RESTAURANT
PASS W/ CONDITIONSFriday, September 2, 2011 at 2:08 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
STORE the wiping clothes in a sanitizing solution between use-SET UP 2 buckets of sanitizer- ONE BUCKET MARKED--RAW -for clothes used with clothes used on RAW food contact surfaces-EXAMPLE-clothes used when cutting RAW chicken- ONE BUCKET MARKED R.T.E-for clothes use on ready to eat food contact surfaces-EXAMPLE clothes used when cutting salad- OR- can use two different color buckets RED for RAW & WHITE for ready to eat food ( RTE )-CHANGE the sanitizer at least every 4 hours once used-
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
KITCHEN -small prep table to right of handsink-CLEAN bottom shelf 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
24-4-903.11
Clean Equipment & Utensils Storage
STORE -pots & pans & inserts " face down " to protect insides from possibile contamination-
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.