RICCARDO'S RISTORANTE
PASS W/ CONDITIONSWednesday, March 18, 2009 at 4:12 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
STORE wiping clothes in a sanitizing solution when not in use & once clothes have been used to wipe-SET UP 2 buckets--1 for clothes used on RAW food contact sufaces & 1 for clothes used on READY TO EAT foods contact surfaces ( RTE ) label buckets---CHANGE solution at least every 4 hours---this will help kill "germs" on clothes & help prevent spreading "germs" with contaminated clothes---
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.
36-6-501.11-.12
Improper Maintenance of Floors
KITCHEN-clean the kitchen floor UNDER the "stove line " & frialator & UNDER the "pick-up " server line of built up grime--
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas