La Be Fana Pizzeria
PASSTuesday, July 10, 2018 at 12:17 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Observed no hand washing being performed during inspection
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.
31-5-203.11
Number Convenient
No hand sink in food prep areas - Kitchen/prep and cooking line areas
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.
M-2-103.11
PIC Performing Duties
Per PIC the pizzas are left out at room temperature for 4 hours (establishment does not have a variance for Time As A Public Health Control) - Provide NSF approved hot hold facilities for all PHF/TCS food products. Employees must be properly trained in food safety and sanitation as it relates to their assigned duties by the Full time on site certified food protection manager per code. Person in charge must over see day to day operations and enusre store operates in a safe and sanitary manner per code. PIC shall take immediate corrective action. Multiple risk factors critical and non critical violations noted on inspection.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-603.11
Consumer Advisories
Allergen advisory not worded per code on Menu and Menu Board
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
16-4-301.12
Three Compartment Sink
No drain board at ware washing facilities
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Stained broken cracked and in disrepair ceiling tiles throughout - Kitchen/prep/ware washing/storage room Replace all broken cracked missing ceiling tiles throughout - Kitchen/prep/ware washing/storage room Stained and discolored ceiling - Kitchen/prep areas Gap existing between screen door and floor - Prep/ware washing area Built up soils walls and attachments - Kitchen/prep/ware washing/storage room
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Debris stored on outside of building Unused unnecessary articles causing clutter throughout establishment - Remove
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.