Savenor's Market
FAILThursday, January 3, 2008 at 3:12 PM
Violations Cited
27-5-103.11-.12
Hot and Cold Water
Hot water is leaking at the kitchen handsink and bathroom sink. The hot water was turned off at the onset of the inspection. The manager turned the hot water on.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Walk-In Refrigerators and Freezer: Items are stored on the ground. Store items elevated.
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.
15-4-202.16
Non-Food Contact Surfaces
Duct tape is covering the handle to the fish display and the interior of the ice machine. Remove and repair to provide a smooth cleanable durable surface. Soda storage: Shelvingis unfinished wood. Resurface to provide a smooth cleanable surface.
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
Sanitizer bottles are setup with less than 200 ppm Quats. Provide proper sanitizer levels.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
Area is soiled. Clean area to remove debris.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.