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PASS W/ CONDITIONSWednesday, June 9, 2010 at 4:24 PM
Violations Cited
08-3-305-307.11
Food Protection
Several racks of whole-shelled eggs were stored above cooked chicken wings. The chef placed the eggs on the bottom shelf beneath the cooked food product. Plastic containers of raw beef were stored above plastic packages of noodles. The chef placed the raw beef on the bottom shelf beneath the packaged noodles. BISD discussed how raw protein products and products with higher cooking temperatures must be stored below cooked products raw products and products of lower final cooking temperatures.
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.
36-6-501.11-.12
Improper Maintenance of Floors
The floor of the kitchen is worn and becoming difficult to clean. Grease should be cleaned from the floor surface beneath the equipment. In the areas where the floor is lifting the floor should be secured.
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