OLIVEIRA'S RESTAURANT
PASSWednesday, February 8, 2012 at 7:08 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken= 105 F. Observed cooked chicken on shelf next to BBQ oven. Cooked beef-= 70 F. Observed cooked beef on shelf next to BBQ oven. Provide proper temperature control for all PHF's. All PHF's should be held cold at 41 degrees or below or held hot at 140 degrees or above. Product out of tempature control was discarded.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Provide seperate storage of raw meats and raw chicken inside meat walk in cooler. Do not store both PHF's together.
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.
41-7-201/04.11
Separation/Sanitizer Criteria
do not store an uncovered cleaning chemical bottle next to raw meat at basement prep area. Provide proper storage of all chemicals and food products.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Provide proper storage of all bulk foods stored in basemment dry goods storage room. Provide food grade container and label if necessary all containers
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
keep all food items at least 6 inches off floor. Do not store raw eggs over cooked products inside walk in cooler. Clean top of ice machine and do not store anything on top of ice machine. Only store ice related materials on top of the ice machine. Provide proper covers for all food products. Remove wooden spoon used for food prep.
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
replace worn table surface in prep kitchen. All surfaces in the basement kitchen should be food grade and NSF-7 approved. Also remove wooden shelf used on portable rollable cart.
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
provide proper face plate for exterior of ice machine. Remove ice buildup from interior of white coffin style freezer. Also clean interior of unit.
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.
17-4-204.112/.115
Equipment Thermometers
provide thermometers for all refrigerators without a thermometer.
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.
17-4-302.14
Test Kit Provided
provide test kit for sanitizer at the low temp dish machine.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
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 all storage shelving throughout basement. Clean interior and exterior of microwave oven. Clean out disconnected walk in cooler used as a storage room. Clean drain compartments to fryers. Clean interior of convection oven. Clean top of dish machine.
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
34-5-501.111/.115
Outside Storage Improperly Maintained
keep dumpsters closed at all times. Currently trash if overflowingt out of both dumpsters. Clean grounds throughout trash area and keep grounds clean at all times.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
reseal floor throughout basement area. Paint has worn away from floor area. At BBQ station remove cardboard from floor area.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
clean walls inside walk in cooler. Remove spider webs from light fixtures in basement. Clean pipes on ceiling in basement. Remove heavy dust buildup on pipes and keep pipes clean at al times. Repair ceiling inside dishroom. Remove heavy buildup from exhaust fan mounted in wall at main kitchen.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
Throughout basement area remove all unused items stored at various points in the basement. Also remove all debris as well as broken and unused equipment.Neatly organize and store all remaining supplies. Remove tires from basement. Provide proper storage of used mops. Remove all unused signs and other equipment stored at traqsh area/outside grounds.
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.