New Jumbo Seafood
PASS W/ CONDITIONSFriday, April 20, 2012 at 4:32 PM
Violations Cited
06-3-501.13
PHF's Properly Thawed
If commercially frozen duck and chicken products require thawing it should be completed under refrigeration overnight or under running water. The water was not running within the three-basin sink during the inspection.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the sides and interior of the fryer and the side of the duck oven to remove the grease. The grease is a potential fire hazard and source of food for pests. Clean the handles to the refrigeration handles within the kitchen. Several of the handles are soiled with flour and oil. To demonstrate the build-up present a piece of the build-up was carved off with a knife.
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