El Dugout Restaurant
PASSFriday, April 16, 2010 at 2:00 PM
Violations Cited
31-5-204/05.11
Location Accessible
AT INSPECTION-found handsink at stoves NOT ACCESSIBILE for use -blocked with pans- CORRECT-keep sink accessibile -
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
08-3-305-307.11
Food Protection
IN REFRIDGE-keep all food covered or wrapped-
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
AT 3 BAY SINK-provide proper sanitizer test kit-
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.
18-4-603.12
Pre-Flushed Scrapped Soaked
AT INSPECTION -inspector observed staff -not properly wash equiptment-"rinsing equiptment only-CORRECT-provide proper wash-rinse-& sanitizing of equiptment-
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.
21-3-304.14
Wiping Cloths Clean Sanitize
BETWEEN USE-store wiping clothes in a sanitizing solution-this will help kill "germs" on clothes & help prevent spreading "germs" with contaminated clothes-
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.