Victoria Seafood
FAILFriday, June 25, 2010 at 5:16 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
The presence of food debris / build up on the refrigerator handles is an indication that the staff are opening the doors with soiled gloves / hands. Staff should remove soiled gloves and/or wash their hands before opening the doors. The doors should be cleaned with greater frequency to avoid the contamination of employee gloves and hands.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the handles to the reach in refrigerators the walk-in refrigerator and the freezer to remove the build-up. The door handles should be washed with greater frequency to reduce / eliminate the potential for cross contamination. Clean the debris from the handles and exterior of the bulk food containers.
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
29-5-201/02.11
Installed and Maintained
The end cap to a sewage pipe entering the grease trap is missing. If the pipe and/or trap were to back-up the discharge / pipe contents would spill onto the floor of the storeroom. The cap should be replaced.
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.
33-5-501.116
Improper Cleaning of Receptacles
Clean to remove the food debris from the exterior and handles of the trash receptacles. Dried noodles and vegetable waste were observed within several of the handles.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Clean to remove the splatter spills and food debris on the walls behind the dish machine the preparation area and the wall above and beside the grease trap.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones