SKIP JACK'S SEAFOOD EMPORIUM
FAILMonday, June 9, 2008 at 2:12 PM
Violations Cited
03-3-403.11
Reheating
Staff interviewed didn't explain proper procedures for reheating.He said he didn't check temperatures and reheated food to 160F.Provide proper procedures.
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.
12-2-401.11-.12
Good Hygienic Practices
Staff drinking from open containers in service area's.Provide covered containers.
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.
12-3--301.11
Prevention of Contamination from Hands
Kitchen staff observed handling RTE foods(tomato) with bare hands.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
Establishment isn't recording multiple rice acidification/batches.Must record each batch of rice made(PH).Sushi chef not familar with calibration procedures nor Employee Health policy.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Walk-in freezer at 58-60F.(After further investigation found breaker off.Food inside wad 34-36F).
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.
08-3-305-307.11
Food Protection
Use of 3bay sink for prep work.Establishment has a 2bay prep sink.Please utilize properly to avoid cross contamination.
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.
13-2-304/402.11
Clean Cloths Hair Restraint
Multiple staff in street clothes working in restaurant.Provide atleast minimum standards.
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.
14-4-202.11
Food Contact Surfaces Design
Worn discolored and burnt cutting boards.Discard worn boards and replace.
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.
17-4-302.14
Test Kit Provided
No chlorine test strips to test glasswasher at bar.Chef and bartender trying to test chlorine sanitizer with a QUAT test kit.Bar tender stated he didn't test during day.Provide proper knowledge and practices.
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
Soiled cloth towels lying on cutting boards.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Clean/sanitized equipment stored in empty chemical containers.Discontinue practice and provide proper storage.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Documentation on hood system cleaning is not ledgeable.Provide proper documentation.
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