B.U.Dining Srvices-1st fl.
FAILThursday, November 1, 2012 at 5:41 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
Observed employees drinking from open cups in dishroom area. Please keep covered and stored in designated drinking area's.
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.
12-3--301.11
Prevention of Contamination from Hands
Provide proper protection to ice cream cones at ice cream station. Provide proper cover or wrap for ice cream cones to ensure no bare hand contact.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
Provide proper food allergy disclaimer for all menu's and menu boards as needed. "Before placing your order please inform your server if anyone in your party has a food allergy.".
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Provide proper labels for all bulk food containers in bakery and other storage area's.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Provide proper cooling methods and policies implemented to ensure and document all cooling methods and practices. (Sausages - 64.2F Broccoli Sautee' - 58F Pork Loin - 133F Broccoli Rabe - 73F)
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.
08-3-305-307.11
Food Protection
Provide proper sneezeguard protection for ice cream station condiments and cones.
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.
17-4-204.112/.115
Equipment Thermometers
Provide proper internal thermometers for all refrigerators and freezers. (Walk-In coolers)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Provide proper storage of all clean cutting boards after each use. Keep seperated to air dry and provide cutting board storage racks.
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.