NINE ZERO HOTEL
PASSTuesday, April 6, 2010 at 5:02 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw sausage stored ontop shelf over RTE foods in Walk-in and raw shelled eggs stored over Rte foods in reach-in.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
No handwashing observed from dishwasher from soiled to sanitized sides of dishroom and the handling of equipment.
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.
12-3--301.11
Prevention of Contamination from Hands
Staff observed using bare hand contact with RTE foods at bar.
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.
31-5-204/05.11
Location Accessible
Handsink blocked in dishroom area by storage of multi-level wire dunnage rack right infront of handsink????
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-2-103.11
PIC Performing Duties
PIC not performing duties as required by Code as observed and noted during Inspection.I was told come back at 3 or 4 o'clock when the employees are here when I asked someone(Mgr.) to fill run and test bar glasswasher.I was told that Food protextion wasn't needed in DR. buffet area because other people do it.Consumer Advisory language missing from Menu.Chef explained he doesn't necessarily verify temperatures on water based soups/stocks etc.He does it for Chowders(Chef couldn't explain the Time/temperature Controls for Cooling Foods??.Raw animal storage was observed over RTE Foods in Refridgeration.Test kits unavailable unsure of type of sanitizer used and effective concentration Temperature parameters for both cycles on dishmachine handsink in dishroom blocked and No handwashing observed between soiled and sanitized sides of dishmachine.Employee street clothes stored together with customer food products in storage room and chemical bottl(s) hanging from top shelf of Food storage shelving.Revisit ALL required Codes as they pertain to your operation and execute.Provide all necessary equipment(test kits metal stem thermometers that are properly calibrated etc.).Provide documentation that someone who is responsible for daily operation has signed up for an upcoming food safety class.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-2-201.11/.14 .15
Non-Compliance w/Employee Health Policy
PIC/chef interviewed couldn't explain Employee Health Policy(Foodborne illnesses and symptoms learned in Serve safe as well as Documentation needed from Medical professional if employee diagnosed with Illness.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-3-603.11
Consumer Advisories
Consumer Advisory information ommitted from both Breakfast menu and item(Burgers) on Dinner menu.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
No Food protection for food product put out for buffet in DR.Food product covered with cloth towel.Discontinue.Use of Fish containers for storage of additional product other than fish.Provide approved storage containers that are NSF-7.
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.
10-3-304.12
Food Utensil Storage
Multiple utensils stored in sanitizer that when asked to test sanitizer was told we don't have??Discontinue practice and properly store(Explained approved methods).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
10-4.302.11
Food Utensil Storage
No utensils/scoops provided at bar for ice and fruit so staff are using barehand contact with RTE foods.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
NO approved hair restraints observed from any Food handler in kitchen.
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.
14-4-202.11
Food Contact Surfaces Design
Interior of ice unit in basement that is utilized at bar is worn and siscolored(rusted area and previously white plastic material is now black.Clean/sanitize or replace if necessary.
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
Drip lines missing at bar soda dispensers.
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.
17-4-302.14
Test Kit Provided
Mgr onsite unsure of wheteher there is a test kit available to test bar glasswasher(Is there proper sanitizer concentration??).
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
Fan gaurd in walk-in refridge is visibly dusty.
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Sinage missing at bar handsink.No means of hand drying available.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.