Paul
PASSFriday, May 1, 2015 at 2:20 PM
Violations Cited
M-3-603.11
Consumer Advisories
Provide consumor advisory for unpasturized orange juice - Provide proper disclosure / reminder [ * ] on menu items offered undercooked such as eggs [ any way ]
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.
15-4-202.16
Non-Food Contact Surfaces
Ovens not installed in the proper location - relocate to the second floor as discussed
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.
16-4-501.11/.15
Dishwashng Facilities
Second dish washwasher in the bakery area is not operating properly - repair and / or finish installing as discussed
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Relocate paper towel dispenser located near the hand sink in the fresh juice area - coffee machines are located underneath making it very difficult to dispense the towels when staff need to dry their hands
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.
42-6-501.113/.114
Premises Maintained
Remove all construction equipment tools and personal items from the restaurant as discussed
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.