NEW YORK FRIED CHICKEN
PASSMonday, June 8, 2009 at 5:07 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
STORE wiping clothes in a sanitizing solution when not in use-*THIS IS TO HELP KILL 'GERMS on the clothes & to help prevent spreading "germs" with contaminated clothes--CHANGE solution at least every 4hrs.
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
CLEAN the door gaskets of the low refridge-*spread the gaskets & remove crumbs from in the folds-& CLEAN the microwave inside & outside of food grease & film- & CLEAN the wire racks in the walk-in cooler- & CLEAN the grey food bin-
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
42-6-501.113/.114
Premises Maintained
STORE the mop & bucket -CLEAN & DRY 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 food safety procedures. Train all staff. Document corrective actions taken.