THE BARKING CRAB
FAILTuesday, May 21, 2013 at 2:22 PM
Violations Cited
08-3-305-307.11
Food Protection
Red / spanish onions stored under raw containers of fish -relocate to reduce potential 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.
14-4-202.11
Food Contact Surfaces Design
Shellfish tank - wooden structure -some areas of the walls have visible signs of peeling paint from constant use.This is exposing the wood to the water The constant use of this area is rotting the wood which is now saturaded and flaking. Visible signs of damage Shellfish are being stored on the bottom of this tank. Potential physical / chemical contamination. Provide a CLEAN - SMOOTH - DUABLE - NON ABSORBANT surface as discussed during 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.
21-3-304.14
Wiping Cloths Clean Sanitize
Several soiled rags discarded throughout the restaurant - store as discussed when not in use
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean interior of all refrigeration units from food spills stains and soils
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
42-6-501.113/.114
Premises Maintained
Relocate soiled mop / bucket and store in a segragated area as discussed - remove opened boxes of staff breakfast cereal stored in with restaurant supplies keep segragated as discussed
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.