Costello's Tavern Inc
FAILTuesday, November 6, 2012 at 4:11 PM
Violations Cited
M-2-102.11
PIC Knowledge
PROVIDE - proof the at least one full-time staff is certified FOOD MGRMNT- ( serve safe )
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
PROVIDE cooking staff when a " pocket"thermometer ( food thermometer with thin probe ) to test foods for proper temps-
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.
08-3-305-307.11
Food Protection
PROVIDE a protective shield over the ice machines & under the drain pipe that is over the ice machines-TO PROTECT the ice from possibile drain pipe leaks- pitch the shield to allow for run off - if pipe should leak--
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
store wiping cloths in a sanitizing solution between use-set up 2 seperate buckets of sanitizer -1 bucket for cloths used on RAW food contact surfaces=EXAMPLE - cloths used when cutting RAW chicken & 1 bucket for cloths used on ready to eat ( RTE ) food contact surfaces -EXAMPLE -cloths used when cutting lettuce- LABEL buckets RAW & RTE--or use RED bucket for RAW & white OR green bucket for RTE- change solution at least every 4 hours once used--
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 -CLEAN the top of the white top loading freezer - of built-up soil-- & CLEAN the dor of the standing freezer of grime-& CLEAN the white dirty linen container- the fronts of the 2 ice machines-
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
36-6-501.11-.12
Improper Maintenance of Floors
KITCHEN - clean the floor under the low reach-in refrige of heavy build-up of soil--
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
42-6-501.113/.114
Premises Maintained
BASEMENT store all items off the floor at least 6 inches & off the walls at least 12 inches-TO ALLOW FOR PROPER PEST CONTROL- rodents will travel allow the walls -this allows for the pest control company to proper TRACK & TRAP-
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.