THE PLACE
FAILMonday, December 12, 2011 at 5:44 PM
Violations Cited
02-3-602.11-.12/3-302.12
Food Container Labels
Containers not labeled(Food or chemical.Oil or ?).All food that is taken from its original labeled container needs to be relabeled in its new storage container.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
No data plate on dishwasher in kitchen(Staff have a detergent/sanitizer hooked up to dishwasher in kitchen???).Provide proper sanitizer and method of sanitizing.
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
Use of sponges to clean pans at 3bay sink.Discontinue use of sponges to clean food contact surfaces.
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 all surfaces to be clean and sanitary(To sight touch etc. and not be sticky etc.).
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
42-5-203.13
Mop Sink not Provided
Mop sink filthy.Clean.
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.