MELA RESTAURANT
PASS W/ CONDITIONSWednesday, May 16, 2012 at 5:36 PM
Violations Cited
31-5-204/05.11
Location Accessible
A blender had been set in the hand sink. The blender was removed during the basement inspection. BISD discussed the importance of maintaining the hand sinks free.
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
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the handles to the door handles of the flip-top units opposite the cooking equipment. The handles were soiled with flour and oil. Clean the handle to the walk-in. The handle was also soiled with flour and oil. BISD discussed the importance of proper hand washing and glove use during the meal service. It was apparent that food soil had been transferred to the equipment and accumulated. The equipment will be cleaned.
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