Myers & Chang
PASSWednesday, April 23, 2008 at 6:26 PM
Violations Cited
12-3--301.11
Prevention of Contamination from Hands
Provide Employee Training on No Barehand contact for ready to eat foods.
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.
08-3-305-307.11
Food Protection
Provide proper storage for all cold products at service cooking line.
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
Provide food grade containers. Replace scored cutting boards as needed. replace defective equipment as needed. and chipped china.
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
Seal all shelving throughout storage area as needed. Provide divider inbetween Hand wash sink and Prep sink.
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.