FLAMES RESTAURANT
PASS W/ CONDITIONSWednesday, November 28, 2018 at 6:23 PM
Violations Cited
08-3-305-307.11
Food Protection
elevate all products six inches from floor through-out do not use empty tonic racks
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.
15-4-202.16
Non-Food Contact Surfaces
repair door of freezer - insulation exposed
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.
16-4-301.12
Three Compartment Sink
Reverse " wash " basin with the " sanitizer " basin at the three bay sink as to properly coincide with the vegetable prep sink as discussed during inspection
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.
23-4-602.13
Non-Food Contact Surfaces Clean
clean exterior of both grease barrel and grease locker clean all shelves and produce bins through-out all stock and storage areas clean all shelves through-out front counter areas all prep areas all cooking areas and warewashing area remove all cardboard from all shelves through-out clean all pipes through-out cooking and prep areas
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
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
Ensure rest room door has a self closing device either spring loaded hinges or another. method to reduce potential contamination
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.
36-6-201.11
Floors Designed Constructed Installed
clean floor under behind and between all equipment through-out all stock areas all storage area all cooking areas all prep areas and warewashing area
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Some small areas of exposed wodden trim located in some food storage / prep locations resurface as discussed
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
return all empty tonic racks through-out to owners do not use as shelving (inside/outside areas) remove all un-necessary articles from both sides of bldg.
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.