Uno Due Go
FAILThursday, December 8, 2016 at 3:19 PM
Violations Cited
03-3-501.14
Cooling
Cooked chicken inside of the walk-in cooler was cooked from the previous night and had a temperature of 47F. At the time of the inspection the chicken that had been out of temperature from the previous night was voluntarily discarded. Ensure proper cooling methods are in place after the cooking process has been completed.
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.
12-3--301.11
Prevention of Contamination from Hands
Employee observed slicing onions and not wearing gloves. Discontinue and ensure there is no bare hand contact with any ready to eat foods.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Management not overseeing staff in proper cooling mehods cold holding temperatures and general maintainenance of equipment. Address and ensure all staff have been porperly trained.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
02-3-602.11-.12/3-302.12
Food Container Labels
Sauce and salad squeeze bottles with no lables. Provide.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked salmon steak and chicken inside of the front service cooler with elevated temperature of approximately 52F. PIC statted the foods had just been prepared and placed into the cold holding unit. Discontinue and ensure proper cooling methods are in place prior to being placed out for service.
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.
08-3-305-307.11
Food Protection
Box of peppers observed being stored on the ground of the back preparation room. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
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.
15-4-202.16
Non-Food Contact Surfaces
Walk-in cooler has a slightly elevated temeprature of approximately 45F. All foods inside of the unit were delivered first thing in the morning. Cooked chicken inside of the unit had an eleavted temperature of approximately 47F. Discontinue the use of unit unless it is able to maintain a temperature of 41F and below. Service call was placed at the time of the inspection for repairs to be made.
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.
17-4-204.112/.115
Equipment Thermometers
No evidence of na equipment thermometer inside of the open air salad coolers. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Exterior of the Dutchess baker machine is visibly soiled and with food debris. Clean to remove. Exterior of the 2 door cooler next to the pizza oven visibly soiled and with cacked on foods. Clean to remove. Lower shlef of the 2 door cooler with excess moisture. Clean to remove. Unit was still maintaining a temperature of below 41F.
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
Knives observed being stored in between the couter top and cooler of the first deli station. Discontinue and store all knives in a clean and protected area.
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.
29-5-201/02.11
Installed and Maintained
Pipe under the hand sink in the back preparation room is leaking. Address and make any necessary repairs.
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.