Cafe Belo
PASSMonday, April 26, 2010 at 2:59 PM
Violations Cited
31-5-203.11
Number Convenient
A bag of scouring pads were observed within the hand sink. Several pots were also observed on the floor in front of the hand sink. The hand sink must remain free from equipment to promote frequent hand washing. Discontinue the storage of products in front of or within the sink.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The black beans within the walk-in refrigerator were at a temperature of approximately 72 F. The sausage and onions on a storage rack within the rear of the establishment was at a temperature of approximately 78 F. Both products were cooked in the morning and just outside of the proper cooling requirements. Review and implement proper cooling requirements as discussed.
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
Discontinue the storage of raw chicken beside ready to eat beets within the top of the flip top unit.
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.
10-3-304.12
Food Utensil Storage
A knife and serving spoon were observed in a metal container of stagnant water. In use utensils must be stored properly. The storage of utensils in stagnant water that does not exceed 140 F is not acceptable.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the following: 1) the exterior of the three-door flip top unit near the three-basin sink 2) the back side of the door handle to the walk-in refrigerator 3) the shelving within the walk-in refrigerator to remove the food soil 4) the door casing to the desert display unit to remove the spilled pastry and 5) the exterior and interior bottom of the white freezers.
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
36-6-501.11-.12
Improper Maintenance of Floors
The floor of the walk-in cooler and the floor beneath the three-basin sink grill and hot holding table is soiled. Clean to remove the food soil spills and grease.
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
The wall surfaces beside the three-basin sink and within the rear of the establishment are soiled. Clean to remove the food soil/debris.
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