Goulston & Storrs
PASS W/ CONDITIONSThursday, April 19, 2012 at 4:17 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The pasta salad and three bean salad prepared earlier in the day are cooling in deep pans in the reach-in. Provide proper cooling methods to enusure temperatures drop from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (Manager took corrective action and moved items to shallow pans to allow for proper cooling)
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
There is some food buildup on handles. Clean to remove.
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