DBAR
PASSWednesday, May 5, 2010 at 5:51 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw eggs stored above ready to eat olives and dry sausage. Disconinue and store appropriately to ensure no cross contamination from raw eggs.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
No labels on bulk food containers in basement. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Knives being stored in between wall and knife holder. Discontinue and store clean and protected.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
Employee observed with out a hair restaint while preparing foods. Discontinue and ensure employees are wearing hair restraints during food preparation.
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.
15-4-202.16
Non-Food Contact Surfaces
Light in kitchen area missing protective shield. Provide.
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
Vent cover in back room by upright 2 door cooler heavily soiled. Clean to remove. Lower shelf of small 2 door Delfield cooler with excess moisture. Clean to remove. Bread freezer in basement with excess ice and frost build-up. Defrost to remove. Evidence of mouse droppings on basement floor and some shelves. Clean to remove. All pest control reports are up to date.
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
24-4-903.11
Clean Equipment & Utensils Storage
Clean pots and pans stored with open ends exposed. Discontinue and store pots and pans inverted to eliminate dust and debris collection.
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.