SPINELLI RAVIOLI & PASTRY SHOP
FAILMonday, April 29, 2013 at 2:44 PM
Violations Cited
41-7-102.11
Labeled Common Name
label all spray bottles containing toxic chemicals. In back of kitchen keep pot and pan cleaning chemical covered when not in use.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
keep all supplies at least 6 inches off floor inside W8. Keep food 6 inches off floor of W2.
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
Inside W8 and other walk in's remove and/or repalce burnt curtains at the entrance to units. Remove tin foil from all cooking equipment. At the hot line don't use trash can as table.
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
keep all wiping cloths in a sanitizer when not in use.
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 shelving inside W3. Remove dirty milk crates from inside W3. Clean exterior of all bulk food containers in pasta room and bakery area. Clean bottom shelf to 2 door reach in (#3). Clean exterior of proof box in bakery. Clean exterior of pipes leading from pot machine to ceiling.
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
34-5-501.111/.115
Outside Storage Improperly Maintained
clean exterior of grease/oil container.
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.
36-6-201.11
Floors Designed Constructed Installed
in the equipment storage room keep all supplies at least 6 inches off floor. Clean floor area of walk in freezer (W8). In basement keep all supplies at least 6 inches off floor. Clean floor of bakery freezer.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
replace damaged ceiling tiles on ceiling above cooking lines. Romive dust from ceiling above pizza oven at end of hot line.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition