Crazy Dough's Pizza
FAILMonday, May 9, 2016 at 2:12 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees not adequately washing hands between tasks during time of inspection. Provide frequent handwashing between tasks and after returning to work from outside areas.
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.
31-5-204/05.11
Location Accessible
At the time of inspection hand sink obstructed with used plastic bags. Maintain handsink clear for free accessibility.
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
35-6-501.111/.115
Insects Rodents Animals
Live birds inside concourse area with open kitchen per PIC Cam. Provide updated detailed intergrated pest control report from licensed pest control company detailing preventitive measures taken to address birds in close proximity to food preparation areas in open kitchen.
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
15-4-202.16
Non-Food Contact Surfaces
Counter top with broken surfaces near pizza warmer pizza warmer in dsirepair. Violation sighted on previous inspection. Repair counter top and warmer unit with smooth durable non porous easily cleanable material. Shelving under pizza warmer with exposed particle board. Seal to maintain cleanable.
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.
26-4-502.13
Re-use of Single Service Articles
PIC stated reusing plastic bags found in handsink to cover prepared pizza. Discontinue reuse of single service articles.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No paper towel dispenser at handsink for roll towels in use. Provide operable paper towel dispenser in close proximity to handwash station. Sink currently has bi fold dispenser that is empty. Provide bi fold towels fully stocked or paper towel dispenser for roll towels currently in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.