Top Griyo
FAILThursday, October 20, 2011 at 2:50 PM
Violations Cited
05-4-302.12
Food Thermometers Provided
PROVIDE the cooks with a "POCKET " thermometer for testing food at proper temps-
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.
16-4-301.12
Three Compartment Sink
AT 3 BAY SINK-post signs= WASH----RINSE----SANITIZE-label each bay as to its use-- AT THE RE-INSPECTION -provide demonstration of proper warewashing steps =wash-rinse-sanitize &
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.
17-4-302.14
Test Kit Provided
PROVIDE a sanitizer test kit at 3 bay sink-
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
BETWEEN USE-wiping clothes are stored in a sanitizing solution- SET UP 2 buckets of sanitizer--1. bucket marked RAW for clothes used on RAW food contact surfaces -EXAMPLE clothes used when cutting RAW chicken--& 1. bucket marked RTE ( ready to eat ) for clothes used on ready to eat food contact surfaces-EXAMPLE =clothes used when cutting lettuce- can use RED bucket for RAW & white bucket for ready to eat-PROVIDE the proper sanitizer test kit to insure sanitizer is mixed properly ( refer to the SERVE /SAFE book-) CHANGE solution at least every 4 hours ounce used--
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 the yellow color storage shelves of built-up soil--( shelves holding the pots & pans )
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
24-4-903.11
Clean Equipment & Utensils Storage
STORE all pots & pans "face down " to help protect 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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
KITCHEN hand sink-PROVIDE paper towels at handsink--
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.