Sals Lunch
PASSTuesday, February 19, 2008 at 1:58 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
train staff the proper times to change single use gloves --* inspector observed staff eating (at table) with gloves on and the return to prep work without changing gloves---
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.
21-3-304.14
Wiping Cloths Clean Sanitize
store wiping clothes in a sanitizing solution when not in use-*in use means * in hand--this is to help kill "germs" on clothes and to help prevent spreading "germs" with contaminated clothes--change solution at least every 4 hrs.--
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.
23-4-602.13
Non-Food Contact Surfaces Clean
KITCHEN-clean the small white stove of built up food grime-top & sides----clean under meat slicer (built up food debris)--LOW REACH-IN REFRIG--clean the door gaskets of low reach-in*spread gaskets and clean in the folds-remove food debris and crumbs----clean under small frialator of built up grease--and clean the frialator of built up grease and grime----clean small black frialator of stickey build up---
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
24-4-904.11AB
Improper Storage of Re-usable Utensils
store all pot & pans "face down" to help protect insides from contamination--
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
IN THE RESTROOM-post a sign in restroom to read="employees must wash hands before returning 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
IN THE RESTROOM-clean floor to left of toilet off built up debris----KITCHEN-clean kitchen floor of built up grime---BEHIND THE COUNTER-clean floor behind the counter including around the dish machine -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
38-6-202.11
Fixture's not properly shielded
KITCHEN- 2 lights on orange wall-provide proper light shields on lights or use "shatter resistent" bulbs--
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.