S & I TO GO
PASS W/ CONDITIONSWednesday, August 11, 2010 at 6:32 PM
Violations Cited
03-3-501.14
Cooling
Four small containers of stuffed vegetables were observed within the basement on a shelf. The food product had been recently cooked and stuffed. The cooked product should transferred immediately to the refrigerator to cool after the food preparation activities are complete. Improperly cooled foods pose a potential risk for foodborne illness. Boiled chicken strips were cooked during the lunch rush and placed into a Lexan container within one of the refrigerated reach-in refrigerators. BISD demonstrated that the chicken strips in the middle of the container were 10 to 20 degrees higher in temperature than those around the edge of the container. Based on the cooking time the chicken products were still within acceptable cooling parameters.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Empty plastic containers were stacked in the basement hand sink. The hand sinks must be maintained free from equipment to promote frequent and unrestricted hand washing.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Keep the rear screen door closed during the day to prevent pests from entering the kitchen.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones