JOYFUL GARDEN @ DAYS HOTEL
PASS W/ CONDITIONSTuesday, January 26, 2010 at 5:07 PM
Violations Cited
08-3-305-307.11
Food Protection
Within the flip-top units the chicken should be stored in the first row closest to the cutting boards. Foods with lower final cooking temperatures should be stored behind. The bins of chicken and beef were switched to minimize the risk for cross contamination. During lunch several containers of cut vegetables were observed on the preparation table. The chef was utilizing the newly cut vegetables within the stir-fry. Ideally the vegetables should be cut ahead of time and stored under refrigeration before cooking.
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 the chemical container beside the garbage disposal and the area around the garbage disposal.
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