Ned Devine's
FAILThursday, January 12, 2017 at 3:56 PM
Violations Cited
12-3--301.11
Prevention of Contamination from Hands
Observed bar tender stocking cut fruit at bar into garnishing tray with bar hands. Discontinue. Don gloves on clean hands or use serving utensil.
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.
35-6-501.111/.115
Insects Rodents Animals
Fruit fly actvity at front service bar observed at the time of inspection. Provide updated pest control report for treatment for flies. Double glass doors with voids around perameter to outside rotunda area. Provide rodent proof door sweeps and stripping around perameter of glass doors to prevent potential entrance of vermin.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
29-5-201/02.11
Installed and Maintained
Soda fountain dispenser guns at service bar not plumbed properly. Repair.
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.