B.U. PUB
PASSThursday, April 9, 2009 at 3:48 PM
Violations Cited
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
provide handwash signs at handwash sinks in both men's and women's bathrooms on 1st and 2nd floors provide sanitary napkin containers for all women's bathrooms on 1st +2nd floors provide a sanitary napkin container for employees bathroom/locker room on 1st floor provide a handwash sign at handwash sink in 2nd kitchen/prep area
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.
36-6-501.11-.12
Improper Maintenance of Floors
clean floor under behind and between all equipment and shelves through-out 2nd floor kitchen/prep areas
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
42-6-501.113/.114
Premises Maintained
remove all empty milk crates through-out stock room by employees bathroom-do not use empty milk crates as shelving return all empty tonic racks and empty milk crates to owmers (2nd + 3rd floors)
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.