TAIWAN CAFE
PASS W/ CONDITIONSTuesday, June 11, 2013 at 6:17 PM
Violations Cited
31-5-204/05.11
Location Accessible
A cover to a pot was observed in one of the hand sinks at the start of the inspection. The cover was transferred to the dish machine. No equipment should be stored within or in front of the hand sink.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
21-3-304.14
Wiping Cloths Clean Sanitize
Several wiping cloths were observed on non-food contact surfaces. The cloths should be stored in sanitizer when not in use. Sanitizing buckets should be available within the cooking and food preparation areas.
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.