COURT SQUARE SMOKE SHOP
FAILTuesday, April 5, 2016 at 3:03 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
Offering expired milk for retial sale. PIC voluntarilly disposed of two cartons of expired milk. Maintain inventory free of distressed or expired merchandise.
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.
01-3-602.11 B2
Labeling of Ingredients
Muffins and cookies being offered for retail sale without proper labeling of origin and ingredients. Provide proper label. Labeling requirements for retail food handout provided.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
16-4-301.12
Three Compartment Sink
Establishment with retail food with takeout permit without adequate on site means to sanitize coffee pots and equipment. Provide three compartment sink with drain boards to sanitize food contact wares and equipment.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Inside retail refrigerated units with buildup of soils. Clean to remove.
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