Top Shelf
PASSMonday, April 2, 2012 at 5:52 PM
Violations Cited
31-5-203.11
Number Convenient
No handsink at food prep area discontinue any food prep and provide a handsink for proper handwashing.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
No means of warewashing after/during food prep. Discontinue all food prep and provide proper dishwashing facilities.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Cutting board stored on floor discontinue and ensure proper storage of equipment in between uses.
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.