MUL'S DINER
FAILThursday, December 4, 2014 at 5:17 PM
Violations Cited
08-3-305-307.11
Food Protection
repair door to ice machine in basement. Ensure that the door closes all the way to protect the ice.
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.
14-4-202.11
Food Contact Surfaces Design
replace worn and heavily stained cutting board at the toaster table.
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
repair door to milk cooler used to store eggs. Also replace damaged door gasket to unit. Remove rust buildup from bottom shelf to table at the slicing machine.Also remove rust buildup from bottom shelf of toaster table.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Provide proper storage of wiping cloths. Keep in a sanitizing solution when not in use.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Remove dust buildup from the office equipment stored in the same area with the reach in coolers and freezers. Clean bottom oven at service line. Clean both convection ovens on the service line. Clean all cooking equipment on the hot line.
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
36-6-201.11
Floors Designed Constructed Installed
Clean floor throughout the basement. Remove heavy debris buildup throughout the basement. Clean floor throughout the back room near the walk in cooler. Repair floor at the electrical panels. Repair damaged floor and replace missing floor tiles.
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
Clean out unused overhead hood and do not store anything inside the hood panels. Clean wall brehind hand sink at the end of the cooking line.Also clean all wall attachments on the wall also.
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
In the basement remove all unecessary items stored throughout. Organize all remaining supplies. Provide proper storage of all employees personal belongings. Keep seperate from all diner supplies.
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.