Sunset Grill
PASS W/ CONDITIONSWednesday, April 21, 2010 at 5:46 PM
Violations Cited
35-6-501.111/.115
Insects Rodents Animals
Several drain flies were observed within the dining area while BISD was writing the inspection report. The pest service provider should treat the bar area for drain flies. Sources of standing water should be cleaned promptly. Leaking equipment and/or sources of leaks should be eliminated.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
15-4-202.16
Non-Food Contact Surfaces
The four-drawer refrigeration unit beneath the grill is operating between 44 and 46 F. The flip-top refrigeration unit directly opposite the four-drawer unit is also operating at 44-46 F. Food product temperatures within both units cannot exceed 40 F. Both units need to be repaired. There is little to no air circulation at the end of the main food preparation line. The ambient air temperature within the work area was approximately 90 F. BISD suspects that the high temperature and lack of circulation within this cooking area may be taxing the refrigeration equipment. The outside leg to the drainage board on the left side of the dish machine is broken and should be secured/permanently attached to the table/drain board above.
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.
16-4-501.11/.15
Dishwashng Facilities
The tubing from the rinse chemical to the basement dish machine is broken. A service call has been placed to repair the tubing. The service technician should also check the low temperature dish machine beside the wait station to verify that it is operating/sanitizing properly. The unit appears to be loosing its prime when not operated frequently.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
The fan within the dish room should be cleaned to remove mold. The exterior to the white bulk storage buckets should be cleaned and sanitized.
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