Scampo
FAILTuesday, November 21, 2017 at 4:02 PM
Violations Cited
M-2-103.11
PIC Performing Duties
The CFPM is not monitoring food protection cleaning of floors pest control and general facility maintenance. Provide active managerial control as it is defined in the 1999 food code.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
35-6-501.111/.115
Insects Rodents Animals
Evidence of rodent activity under cabinetry next to refigerated unit motors at open kitchen area. Provide updated pest control report upon reinspection.
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
08-3-305-307.11
Food Protection
Observed rolling rack with fried shelf stable chips and foods on trays with piece of metal trim with shards of broken glass flaking off metal. Store foods in a manner that prevents potential physical contamination. PIC voluntarily discarded all foods on rolling rack at the time of inspection. Pipes at wait station with flaking insulation in close proximity to open ice storage bin. Repair/ Seal off area with insulated pipes to prevent potential physical contamination of ice.
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
Backsplash behind dipwell at dining area kicthen with exposed worn particle board. Replace with smooth durable on porsous & easily cleanable materials.
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.
36-6-201.11
Floors Designed Constructed Installed
Buildup of grease under tandor oven counter top buildup of food particles and crumbs under counter tops. Clean to remove. Thoroughly clean floors under around and behind in place equipment. Clean floors inside electrical panel room.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Back door to kitchen unhinged and missing door sweep. Repair/Replace door sweep. Door to mopsink area missing. Repalce. Pipes at wait station with flaking insulation in close proximity to open ice storage bin. Repair/ Seal off area with insulated pipes to prevent potential physical contamination of ice. Wall with flaking paint behind wait station. Scrape and repaint to maintain easily cleanable.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Observed broom and dust pan leaning on clean equipment. Discontinue. Store janitorial tools elevated 6" off the floor away from clean equipment or food storage areas.
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.