PARAMOUNT
PASS W/ CONDITIONSThursday, July 9, 2009 at 6:33 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
The staff on the kitchen line were not observed to consistently wash their hands before glove replacement. Review proper procedures with the staff.
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.
12-2-401.11-.12
Good Hygienic Practices
Staff on the cooking line were observed to be touching with gloved hands multiple surfaces foods and utensils without changing gloves. Ownership management and staff should review their practices and identify means to minimize this practice.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-3-603.11
Consumer Advisories
The consumer advisory is posted on the menu located above the cooking line/counter. However no disclosures (*) are posted on the menu. Provide.
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.
09-3-301.11(C)
Handling of Food & Ice
The food service employees on the cooking line were observed to be using their gloved hands to arrange / place food onto the plate. Ownership management and staff should evaluate the plating of food when there are only two staff on the cooking line. The objective should be to minimize the handling of food.
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.
15-4-202.16
Non-Food Contact Surfaces
The beer and wine walk in refrigerator which is also utilized to store some produce and sauces was operating at approximately 43 degrees F. The unit should be serviced so that it maintains an internal temperature at or below 41 degrees F.
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
The counter and wall below the kitchen microwave should be cleaned and sanitized.
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
29-5-201/02.11
Installed and Maintained
Water or condensate was observed dripping from an insulated pipe in the basement storage room. The water or condensate was collected in a plastic bin. Identify the source of the leak and 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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
In accordance with Chapter 6 Sections 202.15 and 202.16 of the Federal Food Code windows/openings to the outside must be equipped with barriers to prevent then entry of rodents flies or other insects. Management stated that a mesh screen is to be installed. Implement a strategy to address the issue.
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