Darbar Indo-Pak Rest.
PASS W/ CONDITIONSFriday, February 11, 2011 at 7:38 PM
Violations Cited
31-5-204/05.11
Location Accessible
When called away to tend to a new task one of the staff set an apron on the edge of one of the hand sink basins. The sink should be maintained free from obstruction to promote frequent and proper hand washing.
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
06-3-501.13
PHF's Properly Thawed
When thawing foods within the food preparation sink the water should be left running to reduce the time it takes to thaw the food and rinse away residue that might accumulate at the water surface.
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.