Santo Domingo Restaurant
FAILTuesday, July 20, 2010 at 2:35 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
KITCHEN -at time of inspection-found RAW food ( whole eggs ) stored above READY TO EAT FOOD- CORRECT-store all RAW FOOD on bottom shelves & store READY TO EAT FOOD on top shelves --to protect the ready to eat food from possibile contamination--
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
PROVIDE the proper sanitizer test kit at 3 bay sink-
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.
21-3-304.14
Wiping Cloths Clean Sanitize
BETWEEN USE-store wiping clothes in a sanitizing solution ( refer to serve / safe book or food code ) -this is to help kill "germs" on clothes & to help prevent spreading "germs" with contaminated clothes-
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
BASEMENT-CLEAN the white color food bins ( flour etc. ) of built-up grime & CLEAN the lid of the small top loading freezer-of grime-- & CLEAN the inside of the "jordon" freezer of food spills- & CLEAN the top of the hot water heater tank--
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
STAFF RESTROOM -provide paper towels in restroom-dispenser is empty-
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.
38-6-303.11
Inadequate Lighting
WALK-IN REFRIGE-provide light in walk-in-
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.
42-6-501.113/.114
Premises Maintained
BASEMENT-remove items not used in the " day to day " operation of the restaurant - ( sofa etc.)-
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.