Stockyards Restaurant
PASS W/ CONDITIONSFriday, March 12, 2010 at 7:41 PM
Violations Cited
12-3--301.11
Prevention of Contamination from Hands
During the inspection BISD observed one of the preparation cooks handle the rim of a trash barrel grasp and later discard the stalk of a broccoli floret and scratch his head before discarding his gloves and washing his hands. Hygienic practices amongst the rest of the staff was acceptable. BISD and management reviewed proper practices with the staff member and management.
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.
08-3-305-307.11
Food Protection
One small covered metal container of raw chicken was observed on a shelf above several containers of meat or fish. Although the top of the container was securely wrapped with plastic wrap and there was no evidence that contents of the container had cross contaminated the meat products below the staff should be reminded that chicken is always to be stored on the lowest shelf. The violation was corrected during the inspection.
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.
10-3-304.12
Food Utensil Storage
One ice scoop was observed on top of the ice machine. Whereas the top of the ice machine is not routinely cleaned and sanitized the ice scoop should be stored within a clean pan or bucket.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
The grease and build-up should be removed from the sides of the equipment between the grill and fryer.
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
36-6-501.11-.12
Improper Maintenance of Floors
Tiles within the bar area are starting to lift. Capital should be set in the future for repair. The floor beneath/beside the left bar glass machine (when facing kitchen) is soiled and should be cleaned. The floor beneath/beside the fryers should be cleaned. It is BISD's understanding that this work is to be completed before the end of the week.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas