DELI OF COURSE
PASSWednesday, November 19, 2014 at 5:34 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
provide proper storagfe of wiping cloths. Keep in a solution when not in use.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
clean interior of black oven. Clean top of the convection oven.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
repair hole in wall in kitchen next to the 3 compartment sink. Clean ceiling tiles on ceilinbg in the kitchen. Remove stainsd and buildup.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition