Doretta Taverna & Rawbar
PASS W/ CONDITIONSThursday, September 3, 2009 at 5:04 PM
Violations Cited
10-3-304.12
Food Utensil Storage
During the inspection the ice scoop for the kitchen's ice machine was observed on top of a cardboard box. The ice scoop should be stored within the ice or within a clean and sanitized container. The scoop was removed and placed within the dish machine. The ice cream scoop was stored in a plastic food storage container filled with potable water. The scoop should be stored dry under refrigeration or within the product handle exposed. The scoop was removed from the water washed and stored dry.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The small hole in the wall outside of the kitchen at the bottom of the stairs (right side) should be patched.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
The CO2 container within the beverage closet between the bar area and the elevator should be secured to the wall.
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.