DAVIO'S
PASS W/ CONDITIONSThursday, September 3, 2009 at 4:14 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The kitchen should be equipped with a greater number of chill sticks/cooling wands. The veal stock that was prepared on 9/2/09 was at a temperature of 47 to 52 degrees F on the morning of 9/3/09. It appears that the stock was not properly or sufficiently cooled before it was placed into the Lexan cambros and stored within the refrigerator. If Lexan cambros are to be utilized to store the product the product must be cooled to a lower temperature before it is placed into the cambros and walk-in. Staff should also review proper cooling methods. No other stocks were observed to be out of temperature.
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.
09-3-301.11(C)
Handling of Food & Ice
The bartenders have been utilizing tumblers to scoop ice. While scooping a bartender's hands are exposed to the bar ice utilized within the beverages. Scoops should be provided and this practice should cease.
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.
15-4-202.16
Non-Food Contact Surfaces
Several of the plastic cambros and cambro lids within the kitchen are cracked and should be replaced to eliminate a potential route for physical contamination and further eliminate a rough food contact surface that is not smooth and readily 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.
23-4-602.13
Non-Food Contact Surfaces Clean
The inside of the hand towel dispensers at the bar were soiled. The soil was transferring to the hand towels. The towel dispensers were dismantled and cleaned. The towels were replaced.
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