COTTONWOOD RESTAURANT & CAFE
FAILMonday, June 22, 2009 at 2:32 PM
Violations Cited
03-3-403.11
Reheating
Food in Steam table in Danger Zone-covered. (Repeat issue). Food can Not be reheated in Steam table. Food can't be in Steam table if not atleast at 140 F.
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.
12-2-401.11-.12
Good Hygienic Practices
Multiple Staff observed drinking in prep/ service area's out of opened containers. Some Staff seamed unaware of requirement.(Repeat issue).
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
Staff observed filling pans of water up at hotlink (Repeat issue of handsinks being used for other means than handwashing.)
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
08-3-305-307.11
Food Protection
Raw chicken breast stored over cooked Food(although the cooked food will be heated - what temperature?)Best Practice is to Store raw Animal foods below.(Repeat issue).
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
Glass washer at bar not functioning.Stiff Unhrmilar with Type of sanitizer correct ph strip to use or even what bottle was the Sanitizer (Staff showing "Rinse Aid" as Sanitizer?
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
Cloths lying on table tips over staff aprons.
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.