Cosi
PASSThursday, December 15, 2011 at 3:15 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff oibserved taking trash outside then coming right to 3bay sink and started washing pans.No handwashing observed(?).Management stated that the handsink at coffee station was used as a utility sink to clean equipment(?).Pots/pans stored adjacent to handsink at front service area.Please inservice staff on proper handwashing procedures and techniques as well as what handsinks are designated for.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
Minor(light) lessor drain fly activity noted in front coffee area as well as prep kitchen.Please continue to pay attention to the detail when cleaning.Food spills but needs to be cleaned on an ongoing basis.Please ensure drains are regulary cleaned and treated(Sanitized at least).Extermination reports need to include detail(Activity:Y/N Sanitation specifics and not that technician spoke with management on sanitation as well as follow up that previous recommended items were corrected on subsequent visits.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Wall over prep table dusty as was multiple ceiling fan gaurds.Clean.Food spills/splashes observed on walls in prep areas.Clean.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones