MEGUMI OF JAPAN
FAILTuesday, October 14, 2008 at 2:00 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
at time of inspection-raw whole eggs being stored above ready to eat food ( bag salad ) in standing 2 door refridge-STORE ALL RAW FOOD ON BOTTOM SHELVES & STORE ALL READY TO EAT FOOD ON TOP SHELVES-to protect ready to eat food from contamination---
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
at time of inspection -observed staff handle hair while putting on hair restraint & start to work without washing hands--TRAIN STAFF IN PROPER HAND WASHING-WHEN HOW WHY--
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.
21-3-304.14
Wiping Cloths Clean Sanitize
store wiping clothes in a sanitizing solution when not in use-*in use = in hand--set up 1. bucket marked RAW for wipes used on raw food contact surfaces-& 1. bucket marked RTE ( ready to eat ) for wipes used on ready to eat food contact surfaces--change solution at least every 4 hrs once used--
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.
25-4-904.11
Single Service Articles Stored Dispensed
store / dispense plastic wares forks-knives-etc-with handles up & mouth parts down to protect from hands contamination by patrons--
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.