LUCKY'S LOUNGE
PASSFriday, October 4, 2013 at 6:44 PM
Violations Cited
27-5-103.11-.12
Hot and Cold Water
Provide hot and cold running water at the proper presure at all sinks in this establishment.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
31-5-203.11
Number Convenient
At bar assign tasks for both sink. Use 1 hand sink for hand washing and one sink as a dump sink.For designated hand sink make sure hink has hand soap and paper towels.
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.
08-3-305-307.11
Food Protection
do not conduct food prep in the 3 compartment sink while sink is still set up as a warewashing station. Remove all pots from sink area and ensure sink has been fully cleaned and sanitized before conducting food prep at the 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.
23-4-602.13
Non-Food Contact Surfaces Clean
clean exterior of dish machine.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
repair ceiling in back kitchen area. Replace damaged ceiling tiles and repair out of place ceiling tiles.
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
42-6-501.113/.114
Premises Maintained
remove shoes stored on the post mix soda station. Provide proper strorage of all employees personal belongings. Remove all unecessary items stored throughout this establishment. Organize all supplies remaining in the kitchen
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.