Potluck Cafe
FAILWednesday, April 3, 2013 at 6:21 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
A container of vegetables (cut and washed) was observed on the floor in front of the hand sink. Containers of sauces (for the wok) were also observed on the floor. No food should be stored on the floor. No food should be stored near or below the hand sink.
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.
02-3-602.11-.12/3-302.12
Food Container Labels
Cornstarch flour and other food materials are stored in five-gallon buckets on the bottom shelf of a food preparation table. The exterior of the containers should be cleaned. The content of the containers must be listed on the exterior of the container (example - flour - cornstarch).
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
Whole tomatoes were stored on the bottom shelf adjacent to raw chicken and other protein products. Produce / vegetables and cooked foods should be stored on the left side of the walk-in. Chicken fish beef and pork should be stored on the right side of the walk-in refrigerator. Raw chicken should be stored on the bottom shelf. Beef should be stored on the shelf above the chicken. Fish and shellfish should be stored above the beef.
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
The wood-laminate table in the middle room is worn and cannot be utilized for food preparation. Food preparation surfaces must be durable smooth readily cleanable and non-absorbent.
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
The use of cardboard to line shelving is not acceptable. The cardboard must be removed and discarded.
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
Clean the interior and exterior doors of the refrigeration units.
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
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the shelving to the left of the three-basin sink.
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
33-5-501.116
Improper Cleaning of Receptacles
Clean the exterior of the trash bin. The bin (black bin with wheels) is soiled and stored within the central room of the establishment.
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.
42-6-501.113/.114
Premises Maintained
The brooms and dust pans must be maintained clean. The yellow dust pan is heavily soiled. Cardboard boxes cannont be utilized on top of the freezer equipment or used to line the shelves. Remove the cardboard.
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.