CANTON EATERY
FAILThursday, April 25, 2013 at 5:03 PM
Violations Cited
03-3-501.16
Hot Holding
cooked rice = 70 degrees Cooked chicken fingers= 80 degrees. Products were observed on counter top at hot line. Provide proper hot or cold holding temperature of rice. Rice should be kept at 140 degrees and above or 41 degrees and below. Products were discarded.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
12-2-401.11-.12
Good Hygienic Practices
provide proper hand washing practices of all employees. Observed employees working on hot line changing tasks and not washing hands. Also observed employee talking on phone while cooking touching phone and continue cooking with no hand washing when phone call was finished. Review good hand washing practices.
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.
35-6-501.111/.115
Insects Rodents Animals
observed mouse droppings on floor of basement area. Remove all droppings and provide exterminators report with details for dealing with rodent issues. Also provide IPM report with details of service specific to this establishment.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
08-3-305-307.11
Food Protection
provide cover for large buk rice container and also provide cover for large bulk flour container both stored in basement. Do not use opened # 10 cans as storagfe devices. Once cans are opened discard immediately. Keep all food products at least 6 inches off floor area of walk in cooler.
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.
17-4-302.14
Test Kit Provided
provide test kit for measuring sanitizer strength at the 3 compartment sink. Test kit at the 3 bay sink is discolored due to previous water damage.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
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
clean exterior of al bulk food containers located in basement. clean and or remove dirty portable fan stoed in basement. Fan has heavy soils buildup. Clean all cooking equipment on hot line. Clean sides of equipment table tops shelves and all prep surfaces in kitchen. All surfaces are dirty to touch. clean all shelving inside walk in cooler. All shelving has an encrusted heavy buildup of soils and debris. Clean interior and exterior of microwave oven located in kitchen.
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
provide soap and paper towels for hans sink in restroom.
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 throughout basement and restroom. clean stairs leading up to back door. remove cardboard from floor of walk in cooler.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
observed ceiling in basement in disrepair and falling apart. Repair ceiling where needed in basement. Clean overhead hood ansul system pipes light shields and all stainless steel to hood unit above cooking line. Remove heavy grease buildup.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
remove employees personal belongings from storage shelves in basement. Provide proper storage of all employees personal belongings. Remove all tools from storage in basement food storage areas and remove all tools from kitchen area.
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.
44-4-802/03.11
Soiled Linen Storage
provide cover for soiled linen container. Also provide proper storage of soiled linens. Keep in a covered container. Observed soiled uniforms and aprons stored on product storage shelfs and on floor of basement storage area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.