Pikaichi
FAILWednesday, April 9, 2014 at 4:42 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
There is raw chicken stored above salad greens. Store items properly to avoid possible cross contamination.
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.
31-5-204/05.11
Location Accessible
They are filling up water pitchers at the handwash sink. Restrict the use of handsink. The handsinks are also being used as prep sinks. Restrict the uses of the sinks to prevent contamination. The handsink in the back is blocked. Provide access.
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
08-3-305-307.11
Food Protection
There is fly paper above the prep sink. Provide separation to prevent contamination. There is a mopsink in the middle of the kitchen. Provide separation. There are items in the basement stored under waste lines. Make sure no food products are stored under waste pipes and make sure everything is raised off the ground at least 6 inches.
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.