MDM Noodle
FAILTuesday, October 25, 2016 at 2:44 PM
Violations Cited
31-5-204/05.11
Location Accessible
remove cutting board blocking hand sink in the kitchen. Clean out hand sink in the kitchen. No evidence that sink is used regularly.Hand washing takes place at other hand sink in the kitchen.
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
keep onions 6 inches off the floor. Discontinue food prep on the dish table to the dish machine. Conduct food prep in the designated areas.
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
remove plastic shipping material on dishg machine door and on door of reach in refrigerator/freezer.
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 all cooking equipment on the hot line. Clean all tables in the kitchen. RAemove food spills and all food encrustments dried onto tables.
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
provide hand soap and paper towels for the hand sink at the end of the hot line.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
keep all supplies 6 inches off the floor of the dry goods storage areas at both ends of the kitchen. Clean floor of both dry goods storage areas. Organize all supplies in both dry goods storage areas.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Heavy grease buildup on hood above the cooking line. Remove grease buildup from hood light shields ansul system pipes and stainless stell of the hood. Remove dust buildup on ceiling around vents on ceiling in the kitchen. Remove buildup from light shield cover to light fixture on kitchen ceiling. Clean wals throughout the kitchen. Remove food stains and food encrustments on the walls.
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