St Botolph Club Inc
PASSFriday, September 12, 2008 at 3:36 PM
Violations Cited
02-3-602.11-.12/3-302.12
Food Container Labels
PROVIDE PROPER LABELING ON PLASTIC BOTTLES WITHIN KITCHEN AREA
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
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
EGGS IN STANDING 2 DOOR COOLER IN KITCHEN AREA NEED TO BE STORED ON BOTTOM SHELF 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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
WALL BEHIND 3 BAY SINK HAS BUILT UP GRIME AND IS STARTING TO DECAY--clean wall and patch any open areas--REPLACE CEILING TILES IN KITCHEN AREA
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
MOP BEING STORED ON KITCHN FLOOR--elevate mop at least 6 inches off ground and store out of kitchen area
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.