PRIMO'S RESTAURANT
PASS W/ CONDITIONSMonday, November 30, 2009 at 6:38 PM
Violations Cited
08-3-305-307.11
Food Protection
Do not store food products on the floor of the walk-in. A plastic tub containing chicken was observed on the floor of the walk-in beneath the shelving. The plastic tub should be moved to the shelves. Staff corrected during the inspection.
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
The establishment utilizes a two-bay sink to clean the large mixing bowl. The detergent sanitizer used to clean and sanitize the mixing bowl was replaced with a detergent. A detergent sanitizer must be utilized in the two-bay sink. The owner will purchase a proper detergent sanitizer tomorrow to properly clean and sanitize the mixing bowl. The remainder of the equipment is scraped and rinsed in the two-bay sink but washed and sanitized in the high-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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the wall between the sink and pizza station and the light fixtures within the hood to remove grease.
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