Bonapita
FAILThursday, March 22, 2018 at 3:16 PM
Violations Cited
31-5-204/05.11
Location Accessible
Trash container stored directly in front of the hand sink at the service area. Remove container and keep path to hand sink clear.
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
41-7-101.11
Toxic Items: Original Container
multiple containers of chemicals stored in basement room with food products and a post mix soda station. Remove chemicals.
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
Bulk food items stored on shelves in previously open bulk bags. Keep all bulk food items in a covered and if needed labeled storage container.
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.
36-6-201.11
Floors Designed Constructed Installed
Floor area of basement has heavy buildup of trash debris and other soils in multiple areas of basement. Clean basement floor throughout he basement. Focus on areas in corners and under and around shelving. Multiple boxes of supplies stored directly on the floor. Keep all supplies 6 inches off the floor in the basement. Floor areasurface between prep kitchen and the service area is seperasting from floor. Repair the floor area as needed. Floor area should be smooth durable non porus and easy to clean. Hole in floor at service area where soda lines used to run through the floor. Seal up hole.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
repair holes in the ceiling directly above product storage in the basement. Provide better protection for all supplies stored in the basement
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
excessive amount of items stored int he basement that have no relevance to THIS operation. Remove al unecessary articles stored in the basement. Consolidate or remove all tools stored in the basement. Provide better storage of employees shoes and personal belongings. Keep items together in an area away from food products and supplies. Remove damaged red couch stored in the basement. Multiple brooms and dustpans stored directly on floor of the kitchen area. Keep all cleaning supplies 6 inches off the floor 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 food safety procedures. Train all staff. Document corrective actions taken.