J J FOLEY'S GRILL INC.
PASS W/ CONDITIONSWednesday, October 8, 2008 at 6:11 PM
Violations Cited
31-5-204/05.11
Location Accessible
Warming plates were observed within the kitchen hand sink. The sinks are for hand washing only. They are not for storage and/or the cleaning of utensils.
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
Provide proper storage of meat chicken and fish within the refrigerator located to the left of the grill. To avoid cross contamination fish should be stored on the top shelf meat on the middle shelf and chicken on the bottom shelf. In the basement walk in refrigerator the whole shelled eggs should be stored on the bottom shelf below the raw vegetables.
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.
10-3-304.12
Food Utensil Storage
Clean and sanitize the french fry slicer when done. Knives in the kitchen should not be stored in between the preparation tables/equipment/walls. The sides of the tables equipment and walls touching the knife blades are not clean and sanitized.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Provide a storage container (bucket plastic container etc.) to temporarily store soiled utensils within the kitchen area. Discontinue the storage of kitchen utensils within or along the edges of the hand sink.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Store wiping cloths within the kitchen and preparation areas within sanitizer when not in use.
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
Empty the condensate collection bucket within the basement adjacent to the walk in freezer/refrigerator. The condensate was spilling onto the floor during the inspection.
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
29-5-201/02.11
Installed and Maintained
Repair the hot water faucet to the kitchen hand sink. The hot water faucet valve is broken. Level the hand sink within the basement three-basin sink area.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Properly stock each of the hand sinks within the establishment. The hand sink within the three-basin sink area was not equipped with hand towels. The sink to the right of the preparation table near the walk in refrigerators should be equipped with towels signage and soap.
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.