Cityside
PASS W/ CONDITIONSMonday, June 13, 2011 at 6:56 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
One of the kitchen staff was observed taking a slice of bacon from the cooking line and eating it in the hall. A second was observed eating adjacent to the cooking line. Non-cooking staff should remain outside of the cooking area. Meals should be consumed in a dedicated employee area or within the public dining area away from food preparation. Management discussed the issue with the staff.
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.
31-5-204/05.11
Location Accessible
Kitchen and wait staff were staging recently prepared meals on a stand and tray in front of the kitchen hand sink. The hand sink was only accessible from the side. The hand sink must be maintained free from obstruction to promote frequent and proper hand washing.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
15-4-202.16
Non-Food Contact Surfaces
There are three flip-top refrigeration units along one wall of the kitchen. The units to the left and right of center were operating between 40 and 42 F. The units should be serviced to ensure the units are capable of maintaining an internal and top temperature of 41 F or below.
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.
16-4-501.11/.15
Dishwashng Facilities
The dish machine was confirmed to be operating within proper thermal parameters. By test strip the internal plate temperatures were reaching 160 F. The unit was displaying a DF default during the rinse. The Apex monitor displayed a warning light on the left side of the unit. It appeared that the unit was properly supplied with rinse aid and detergent. Management contacted their service contractor.
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.
24-4-903.11
Clean Equipment & Utensils Storage
The ice wells should be cleaned and sanitized at the end of each shift. One of the three ice wells within the second floor bar was not properly cleaned and sanitized at the end of the shift. Management stated that they would address the issue with the bar staff.
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.