CANTON HOUSE
FAILThursday, March 14, 2013 at 5:50 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored above cut vegetables and ham on cook line. Raw chicken stored above bean sprouts in three door refrigerator. Discontinue and store properly according to the food code.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
22-4-601/602.11
Food Contact Surfaces Clean
Multiple knives stored in holders soiled with dried on food. Clean to remove. Monitor.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
08-3-305-307.11
Food Protection
Food stored in freezer in store shopping bag. Discontinue and store in food grade container. Five buckets of raw chicken wings stored on the floor in kitchen. Must store off the floor 6 inches or higher. Take out small amounts to prep. Vegetable and other produce stored on floor in walk in. Discontinue and store properly. Bowl of cut pepper stored under hand sink in kitchen. PIC removed and voluntarly discarded.
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.
09-3-301.11(C)
Handling of Food & Ice
Large tin can and handled scoop stored in bulk rice container. Discontinue and use handle scoop only.
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.
10-3-304.12
Food Utensil Storage
Spoon for dispensing rice stored in stagnant water. Discontinue and store clean and dry.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wet wiping cloths stored on counter tops and cutting boards. Discontinue and store in sanitizing solution between use.
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
Exterior of bulk food containers (flour rice and corn stach) in kitchen and basement soiled with grime. Clean to remove. Shelves throughout kitchen soiled with dust grease and grime. Clean to remove. Exterior of refrigerators in kitchen soiled with dried food and dust. Clean
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
34-5-501.111/.115
Outside Storage Improperly Maintained
Outside trash area had loose trash. Clean
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.
42-6-501.113/.114
Premises Maintained
Remove personal items (cigaretttes and lighters etc.) from counters and shelves in kitchen. Store proprely.
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.