Son's Fish Market & Restaurant
PASSFriday, February 19, 2010 at 3:57 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
IN THE 2 DOOR "true" REFRIDGE-store all RAW foods on the bottom shelves & store READY TO EAT foods on the top shelves to protect READY TO EAT foods from possibile drip or spill 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.
15-4-202.16
Non-Food Contact Surfaces
KITCHEN-provide sealer on the wood legs of the 2 benches ( bench holding microwave & bench to left of frialators)-no bare wood is allowed in a food estb.bare wood holds moisture & "germs" & is not easy to clean-can seal with paint stain or poly- & SEAL the bare wood at door to kitchen--
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 the wiping clothes in a sanitizing solution-this will help kill "germs" on clothes & help prevent spreading "germs" with contaminated clothes-CHANGE solution at least every 4 hrs.
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
CLEAN the inside of the microwave of built up food splatter-
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