Casa Cuong
FAILTuesday, January 5, 2010 at 4:07 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
1) 1 box 1.9oz onion soup & dip mix expired(12-25-09) remove from shelving 2) 1 pkg 14oz smoked sausage expired(12-22-09) in cold case remove unsafe foods 3) 3 pkg 6 oz. cooked salami expired (12-23-09) in cold case remove unsafe foods. Manager to check all shelving and cold units for expired products.
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.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
1) raw eggs sitting next to and above celery and peppers (ready to eat foods) without proper seperation from possible contamination. provide proper seperation
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.
15-4-202.16
Non-Food Contact Surfaces
1) newspaper lining bottom of 7 door glass cold unit remove to allow a cleanable smooth surface
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.
23-4-602.13
Non-Food Contact Surfaces Clean
1) products on shelving with dusts clean to remove (ie: pranut butter kool aid tomatoe pastes)
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