THE MASTER MCGRATH
PASSMonday, March 29, 2010 at 3:49 PM
Violations Cited
M-2-102.11
PIC Knowledge
THE SERVE / SAFE food protection course certificate expiration date was feb 2010-need to renew--AT RE-INSPECTION PROVIDE proof of "sign up " for course-
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-3-603.11
Consumer Advisories
COMSUMER ADVISORY on the menu not complete -does not meet requirement of code-example given-do not need to reprint menus -can add sticker on menu-
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
BASEMENT-remove items from on top of the ice machine-do not store any items on ice machine to protect ice from possibile 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.
23-4-602.13
Non-Food Contact Surfaces Clean
CLEAN the sides of the stove & the frialator of built up food & grease--
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
25-4-904.11
Single Service Articles Stored Dispensed
AT TIME OF INSPECTION - BASEMENT-paper goods ( hinged containers ) being store on the floor-STORE all goods off the floor at least 6 inches-
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
MENS ROOM-post sign to read=EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK-
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.
42-6-501.113/.114
Premises Maintained
DO NOT store the mop on the floor-STORE off the floor clean & dry--
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.