L STREET DINER
PASS W/ CONDITIONSThursday, March 28, 2019 at 2:29 PM
Violations Cited
35-6-501.111/.115
Insects Rodents Animals
Evidence of mice activity with droppings observed behind dish machine and on floor next to meat slicer in basement. Provide updated IPM pest control report upon reinspection. Clean and sanitize all affected areas.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
13-2-304/402.11
Clean Cloths Hair Restraint
Food workers not wearing hair restraints. Provide.
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
Clean sides and front of equipment throughout of food spatters and visible soils.
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
36-6-501.11-.12
Improper Maintenance of Floors
Heavy buildup of grease on floors under and around cookline equipment. Floor under frialator constructed of raw concrete. Clean to remove and replace floors with smooth durable non porous easily cleanable material. Floor with cracked damaged sinking tiles near dish machine in front of restroom. Repair. Clean floor in basement of caked on black colored soils. Thoroughly clean floors under around and behind in place equipment at cookline.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Hole in wall behind dish machine. Seal. Pizza cookline hood with heavy grease and soils. Clean to remove. Provide current properly hole punched sticker from licensed BFD hood maintenance company. To refer to Dave Hayes from BFD.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
39-6-304.11
Rooms and Equipment Vented
Smoker vented with a PVC pipe. Verify if properly vented with BFD. BFD visited establishment on 3-21-19 - Unit is not in use at this time. Owner is working with BFD to comply (see attached notice from BFD)
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.