Doretta Taverna & Rawbar
FAILThursday, June 5, 2008 at 4:58 PM
Violations Cited
03-3-501.14
Cooling
Items in the walk in are between 60F to 75 F and stored is deep plastic containers. Properly cool items from 140 F to 70F in 2 hours and then from 70F to 41f in an additional 4 hours. Recently prepared items are stored in reach in refrigerators. Store items to ensure they cool properly.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
The three compartment sink is setup with over 200 ppm of quats. Provide proper sanitizer levels.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
08-3-302.15
Washing fruits and veg's.
Wash all fruits and vegetables prior to cutting.
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.
14-4-202.11
Food Contact Surfaces Design
Food in the walk-in is stored in non-food grade containers. Provide food grade containers.
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
No quats test kit available. 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.
25-4-904.11
Single Service Articles Stored Dispensed
Bar area: Employees are handling the drinking straws. Properly protect single service items.
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
No soap or paper towels is the ice cream prep area. Provide. Bar: No paper towels. Provide.
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.