CHAU CHOW
PASS W/ CONDITIONSMonday, December 30, 2013 at 2:47 PM
Violations Cited
15-4-202.16
Non-Food Contact Surfaces
BASEMENT WALK-IN FREEZER-repair ceiling - ceiling piece is falling down
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
BASEMENT KITCHEN -store wiping cloths in a sanitizing solution between use ( reviewed with mgr. & corrected at inspection -)
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
BASEMENT KITCHEN - clean the electric broiler & blue wire rack of built-up soil- -UPSTAIRS KITCHEN - clean rear screen door of heavy build-up of soil- SEAT AREA -clean the doors of the " dasani " refrige-NOTE: all of these cleaning violations - cleaning was started at time of inspection -
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