MASS ART DINING COMMONS
PASSFriday, March 11, 2016 at 4:52 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees cannot properly wash their hands since the handsinks do not have hot water. Provide proper handwash setups so employees can wash their hands (manager was allowed to setup temporary handwash sinks so employees can wash their hands)
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.
27-5-103.11-.12
Hot and Cold Water
There is no hot water at the handwash sinks. Provide.
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.
M-2-103.11
PIC Performing Duties
The establishment is operating without hot water at the handwash sinks. Make sure the managers are taking active managerial control and limiting risk factors.
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