INBOUND PIZZA & RESTAURANT
PASSMonday, May 20, 2013 at 6:01 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
KITCHEN -in the " true " 3 door refige - at inspection found RAW food ( whole eggs ) stored above READY TO EAT products -CORRECT by - store all RAW food on the bottom shelves & all READY TO EAT food ( RTEs ) on top shelves to help protect READY TO EAT food from possibile drip / spill / leak contamination-
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
require all prep staff to wear a hair restraint-
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.
15-4-202.16
Non-Food Contact Surfaces
KITCHEN -small prep table opposite the stove - BOTTOM SHELF IS RUSTY- replace or resurface the shelf-& board under meat slicer is bare wood - bare wood is not allowed -bare wood holds moisture & can not be cleaned properly- SEAL wood -paint -poly - or stain-
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
KITCHEN - CLEAN the doors of the " beverage - air " 2 door refrige of built-up soil-
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
25-4-904.11
Single Service Articles Stored Dispensed
PLASTIC WARES DISPENSING - store plastic knives forks spoons etc. in a container with the handles up & mouth parts down- t6o help protect the mouth parts from contamination from patrons 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.