Dolce
FAILMonday, May 20, 2019 at 5:31 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
There is food prep in the basement and no soap in the sink. Provide soap so employee can wash their hands and train them on the importance of handwashing. (the employee in the area got soap for hte sink)
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.
M-2-103.11
PIC Performing Duties
They are doing renovations and adding a bakery in the basement. Bring plans into the health department for plan review and approval before adding more items. There are multiple risk factor violations. Provide a certified food manager to supervide the food safety at the establishment.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
There are croissants on the counter with no sneeze guards. Provide protection to prevent contamination.
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.
17-4-302.14
Test Kit Provided
There are no test strips available for the low temperature dishwasher and the quats sanitizer in the basement prep area. Provide test strips. (Dishwasher was sanitizing with 100 ppm chlorine and the sink was setup with 400 ppm quats)
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
There is no soap at the handsink in the basement prep area and the employee is downstairs making the gelato. Provide soap so employees can wash their hands.
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.
42-5-203.13
Mop Sink not Provided
There is no mopsink in the establishment. Provide a mopsink to fill and dump mop water that is separated from food prep areas.
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.