Ropes & Gray
FAILTuesday, August 3, 2010 at 2:19 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Dishroom staff observed performing multiple practices(Loading dirty dishes picking up dust pan used for sweeping with hands-rinsing at dishwash station?? and then unloading from clean/sanitized side of dishroom-All with same pair of gloves on and no handwashing).Please follow up with staff.Also:Employee drinks need to have covers at service areas.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
27-5-103.11-.12
Hot and Cold Water
Hot water at handsink registered at 140F(Too hot to leave hand under sink for proper handwashing).Repair to 120F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Utensils stored in bucket of sanitizer.Discontinue practice.(Clean and dry or in water at 140F are possible acceptable practices).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.