SULTAN'S KITCHEN
FAILMonday, June 4, 2012 at 2:37 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
do not handle ready to eat foods with bare hands. Observed employee packaging bread with bare hands
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.
15-4-202.16
Non-Food Contact Surfaces
replace tape on pipes in basement. Retape or better secure pipe covering.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
clean exterior of paper towel dispenser in basement
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
keep all supplies 6 inches off floor.
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
42-6-501.113/.114
Premises Maintained
remove all unused items from storage in basement. Remove olde and unused freezer stored in the baesement
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.
44-4-802/03.11
Soiled Linen Storage
provide cover for dirty linnen storage
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.