INBOUND PIZZA & RESTAURANT
PASSTuesday, December 11, 2012 at 3:29 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked Beef and lamb pattie cone on spit registering at 83F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F or higher. Based upon my intial findings I was unable to determine if the beef and lamb had been cooked to the appopriate temperatures.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-203.11
Number Convenient
Hand sink in restroom has been removed and mop sink is now being used to wash hands. Discontinue use of mop sink to wash hands. Provide a proper hand sink in restgroom.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Hand sink being blocked by soft serve ice cream machine. Discontinue and ensure all hand sinks are accessible.
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
Hand sink located directly next to cutting board and preparation area with no protective barrier. Discontinue and provide a protective barrier to ensure there is no contamination from soiled hands.
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.
14-4-202.11
Food Contact Surfaces Design
Platic cup bing used to dispense salt. Discontinue and use a handled scoop to prevent contamination from hands.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Meat slicer located directly next to the wash portion of the 3 bay sink and where soiled equipment is being left. Discontinue and store all equipment in a clean and protected area. Knives being stored on top of hand sink in between uses. Discontinue and store all knives in a clean and protected area.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No paper towels or soap at hand sink. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.