Saturday Afternoon/Ramrod
FAILWednesday, June 18, 2014 at 7:10 PM
Violations Cited
31-5-203.11
Number Convenient
No hand wash station at Bar 1. Warewash sinks are used for hand washing at all other bars. Discontinue and provide a proper hand wash station.Temporary hand sink set up until new sinks installed.
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.
35-6-501.111/.115
Insects Rodents Animals
Flies (possibly drain flies) at Bar 3 and 4.Provide a current pest control report from a licensed exterminator to address pests.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
15-4-202.16
Non-Food Contact Surfaces
Bar 1 first floor.Remove torn tape from beverage tubing. Provide smooth cleanable durable surface(above ice where bottled beers are stored). Basement Men's room- Repair or replace sink countertop that is heavily worn. Chain all CO2 tanks.
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.
16-4-301.12
Three Compartment Sink
Wash bay designated as hand sink. Discontinue use of 3 compartment sink for handwashing for all bars. Utilize properly for manual warewashing.
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.
16-4-501.11/.15
Dishwashng Facilities
Bar 5- High temp dishwasher leaking from front and back. Repair.
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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
No detergent for high temp dishwasher. Provide. Staff not rinsing reusable service ware after washing and before sanitizing. Demostrate proper manual warewashing. Hand out provided. Corrected by staff.
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
Bar 1 2 3 - Clean ledges of beer cooler. Empty the red bucket of beer waste in the walk-in. Mop sink and mop bucket very soiled. Clean. Remove soiled buckets and bowls below 3-bay sink (Bar 6). Clean.
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
29-5-201/02.11
Installed and Maintained
Repair toilets that are out of order. Wash sink not draining properly at Bar 6.Repair.3-bay sink at Bar 3 with no hot or cold running water repair.
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.