EMILIOS PIZZA & SUBS
FAILThursday, April 23, 2009 at 4:59 PM
Violations Cited
22-4-601/602.11
Food Contact Surfaces Clean
CLEAN & SANITIZE the can opener ALL PARTS & keep clean -
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
21-3-304.14
Wiping Cloths Clean Sanitize
STORE WIPING CLOTHES-in a sanitizing solution when not in use *in use means in hand-this willhelp 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.
23-4-602.13
Non-Food Contact Surfaces Clean
CLEAN-the red color microwave inside & outside of food debris build up-CLEAN the stainless counter w/ hand sink-CLEAN the 1 door low reach-in refridge ( to left of ice machine )-CLEAN inside of frialators ( inside the doors )-CLEAN the door gaskets of all the low reach-ins *spread the gaskets & clean in the folds to remove food crumbs-CLEAN the stainless table (holding the meat slicer-
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