Rita's Catering
PASSThursday, July 23, 2015 at 3:00 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Self service pre-packaged salads and breakfast foods are displayed for retail sale without proper labels - no ingredients listed. Correct as discussed
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
41-7-102.11
Labeled Common Name
Several clear plastic spray bottles scattered throughout the kitchen are not labeled at all - label as discussed to properly identify the container
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
Although there is a current food safety certificate at the facility - no full time employees currently working have one - Provide as discussed Manager [ person on the food safety / allergen certifications ] shall oversee the day to day operations of the facilty
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.
M-3-603.11
Consumer Advisories
Provide a proper disclosure / reminder on menu board for all foods offered undercooked [ eggs any style - burgers ]
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.
02-3-602.11-.12/3-302.12
Food Container Labels
Label all bulk food containers to properly identify the product [ dried cranberry's - croutons - egg noodles - flour - sugar ]
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
Provide signage on self service salad bar reminding customers to [ use utensils provided - no bare hand contact ] During cold storage - keep all raw sheel eggs poultry and meats stored below any ready to eat foods in all refrigeration units Cover exposed foods in the freezer and all refrigeration units while being stored for an extended period of time
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
Missing the knob that opens the lid on one of the hot holding soup kettles - Repair
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 inside / ourside of all refrigeration units from visible soils -
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No paper towels at either hand sink in the kitchen -provide Provide signage in rest rooms used by the staff [ wash hands befor ereturning to work ]
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.
36-6-501.11-.12
Improper Maintenance of Floors
Obnoxious odors coming from underneath the two door refrigeration unit located beside the grill - clean to remove all soils and odors
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Appears that the hood system has not been profesionally cleaned in the year of 2015 - Provide
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition