KITTY O'SHEA'S
PASSThursday, August 5, 2010 at 3:16 PM
Violations Cited
03-3-403.11
Reheating
Food observed being reheated in steamtable(sheppards pie/stew at 57F.
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.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw shelled eggs stored on top shelf over cooked and RTE foods.Raw fish stored in top floor walk-in on top shelf over rte foods as well as co-mingled products in same container.Properly store.Same issue on last Inspection.
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.
12-3--301.11
Prevention of Contamination from Hands
Barehand contact observed from staff cutting tomatoes.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Handsink in kitchen at 3bay sink blocked and has item in sink.
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
Use of non nsf-7 approved storage containers for food.Provide proper nsf-7 approved food storage containers.Employee drink stored directly in customer ice behind bar.Uncovered foods stored infront of handsink at hotline upstairs(Flour etc.)
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.
15-4-202.16
Non-Food Contact Surfaces
drip lines missing at bar.
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.
29-5-201/02.11
Installed and Maintained
Hot/cold running water in mens restroom doesn't continuously run fora 20 seconds.Provide.Hot water at 3bay sink handsink is too hot(130F-may need mixing valve).Code requirement is 120F.
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.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
Storage of non toiletries in 1sr floor handicap restroom.Remove items.
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.