Victoria Seafood
PASS W/ CONDITIONSWednesday, May 25, 2011 at 6:15 PM
Violations Cited
08-3-305-307.11
Food Protection
When the inspector entered the kitchen two plastic bins containing duck and one plastic bin containing calamari were observed on the floor. The bins were of a heavy guage plastic. No kitchen activity was observed around the bins. The bins were removed from the floor and placed on an unused stainless steel surface. A large bin of marinating pork and four trays of whole-shelled eggs were observed on shelving above raw vegetable products. Although the vegetable products below would be cooked in a wok raw meats and eggs should ALWAYS be stored below raw vegetables. The violation was corrected during the inspection.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
The bottom edge of a scale the side of a thick wooden cutting board and the exterior of several food containers utilized for vegetable storage were observed to be soiled. All utensils should be stored clean when not in use. Staff started cleaning the scale and the food storage containers during the inspection. The remainder of the bins and cutting boards would be run through the dish machine. Clean the top and exterior of the grease trap located beneath the three-basin sink. Clean the handles of the refrigeration units along the cooking line. At least one of the handles was greasy. The doors should not be opened with soiled hands. Clean the interior racks of the walk-in to remove the loose debris.
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
36-6-501.11-.12
Improper Maintenance of Floors
Clean the floor beneath the dish machine and around the edges of the two grease traps. Food soil is accumulating around the edges of the two traps.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas