SABATINO'S ITALIAN KITCHEN
FAILTuesday, December 4, 2012 at 4:18 PM
Violations Cited
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
Employee observed washing pots and pans in the rinse portion of the 3 bay sink. Sanitizer portion of the sink was set up with soapy water. Discontinue and esure all staff are properly trained on how to wash rinse and sanitize all equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Excess moisture on lower shelf of 2 door cooler. Address and repair if necessary.Temperature of unit was maintaining at below 40F. Interior of white upright freezer in basement with excess frost build-up. Defrost and clean to remove.
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