Here’s a breakdown of the food safety violations observed at each establishment:

Wings-N-Things, 123 Main St., Augusta, 84

Improperly Stored Utensils: Ladles were found stored in food without handles being elevated, posing a contamination risk.
Dirty equipment: The interior of the fryer was observed with buildup requiring increased cleaning frequency.
Damaged Flooring/Coving: The walk-in cooler floor has a major crack, adn there are missing tiles and coving, requiring repair or replacement.
Pest Entry Points: Flies are entering the kitchen through openings around the back door, necessitating replacement of the door and frame.

Tailwinds, 1501 Aviation Way, Augusta, 83

Temperature Abuse: TCS food in open-face reach-in coolers at the cafe and terminal was above 41°F. Coolers need adjustment or servicing, and should not be used to store TCS food until corrected.
Missing Thermometers: Open-face reach-in coolers lacked thermometers, which are necessary for monitoring food temperatures.
Improper Food Storage: Eggs were observed on the floor of the walk-in cooler, violating the rule to store food at least 6 inches off the floor.
Poor Sanitation: Old egg residue was found on the floor under shelves in the walk-in cooler, indicating a need for more frequent cleaning.
lighting Issues: A light in the walk-in cooler in the freezer was out and needs replacement.

Ice Machine Contamination: Black buildup was observed inside the ice shoot, requiring cleaning and increased cleaning frequency.
Unlabeled Food: Multiple containers of food were stored outside their original containers without labels, a violation of proper food identification. Lack of Hair/Beard Restraints: An employee was observed without a hair or beard restraint during active food planning, a measure to prevent hair contamination.
Dirty Cooking equipment: Food buildup was found on the sides and back of cooking equipment, necessitating cleaning and increased frequency.
ventilation System Buildup: Buildup was observed on the vent/hood, requiring cleaning and/or servicing.
Pest Infestation: Gnats and flies were present throughout the establishment, requiring consultation with a licensed pest control operator and development of a plan to deter future infestations.

Improper Food Storage (Cross-Contamination Risk): Raw fish and chicken were stored above sliced lemons, violating the principle of storing food by cook temperature to prevent cross-contamination.
Improper Food Storage (Floor Storage): Food items were found on the floor in the dry storage room, requiring storage at least 6 inches off the floor.
Improper Utensil Storage: A scoop in the ice bin at the bar was improperly stored, with the handle not elevated above the food. Missing Sanitizer test Strips: The establishment lacked test strips for monitoring sanitizer concentration, which is crucial for effective sanitization. Dirty Cooking Equipment: Buildup was observed on the sides and back of cooking equipment, requiring cleaning and increased frequency.
Standing Water/Drainage Issues: Standing water was observed at the bar, indicating potential leaks or drainage problems that need to be addressed.
General Buildup: Buildup was observed on floors and walls throughout the kitchen, requiring cleaning and increased frequency.
* Improper Employee Drink Storage: An employee drink without a proper lid and straw was stored with food and not in a designated area, posing a risk of contamination.

What steps can restaurant owners take to proactively address food storage and pest control issues before health inspections?

Restaurant Inspections Reveal Food Storage and Pest Problems in Local Businesses

Recent Inspection Findings: A Growing Concern

Recent health inspections across numerous municipalities are highlighting a concerning trend: persistent issues with food storage practices and pest control in local restaurants and food service establishments.These findings aren’t just about minor infractions; they frequently enough point to systemic problems that can pose significant health risks to consumers. From improper temperature control to active pest infestations, the details revealed in these reports demand attention from both business owners and the public. Common violations include inadequate handwashing facilities, improper food handling techniques, and failure to maintain clean premises – all contributing factors to potential foodborne illnesses.

Common Food Storage Violations Identified

Poor food storage is a recurring theme in inspection reports.Here’s a breakdown of the most frequently cited violations:

Temperature Control: Food held at improper temperatures is a major concern. This includes both not keeping cold food cold enough (below 41°F) and failing to maintain hot food at the correct temperature (above 135°F).

cross-Contamination: raw meats stored above ready-to-eat foods, or improper separation of allergens, are frequent violations. This can lead to serious health consequences for sensitive individuals.

Improper Labeling & Dating: Lack of clear labeling and dating of food items makes it difficult to track freshness and ensure proper rotation (FIFO – First In, First Out).

Inadequate Storage Containers: Using improper containers or leaving food uncovered can expose it to contamination and spoilage.

Overcrowded Refrigeration: Overpacking refrigerators hinders proper air circulation, leading to inconsistent temperatures and increased risk of spoilage.

Rodent Activity: Evidence of rodents (droppings, gnaw marks, sightings) is a common finding, indicating potential contamination of food and surfaces.

Insect Infestations: Cockroaches, flies, and other insects can carry pathogens and contaminate food.

Lack of Pest Management Plan: Many establishments lack a complete pest management plan, including regular inspections and preventative measures.

Improper Waste Disposal: Poor waste management practices attract pests and create breeding grounds.

Structural Issues: cracks and crevices in walls and floors provide harborage for pests.

The Impact of Violations: Health risks and Business Consequences

The consequences of these violations extend beyond potential health risks.

Foodborne Illnesses: Improper food handling and storage can lead to outbreaks of foodborne illnesses, such as Salmonella, E. coli, and Norovirus.

Reputational Damage: Negative inspection reports can severely damage a restaurant’s reputation, leading to lost customers and revenue.

Fines and Closures: Health departments have the authority to issue fines, suspend licenses, and even temporarily close establishments that fail to meet health standards.

Legal Liability: Restaurants can be held legally liable for illnesses caused by contaminated food.

Case Study: Restaurant Zucker – A Model of Standards

While many establishments struggle, some prioritize food safety. Restaurant Zucker in Germany, recognized by the Michelin Guide, exemplifies a commitment to quality and hygiene. The guide specifically notes the restaurant’s “schmackhafte Küche” (flavorful cuisine) alongside its atmosphere and service, implying a high standard of cleanliness and food handling is integral to their success. This demonstrates that maintaining rigorous standards can be a competitive advantage. https://www.zucker-restaurant.de/

Proactive Steps for Restaurant Owners: Preventing Problems

Preventing these issues requires a proactive approach.Here are some key steps restaurant owners can take:

1. Implement a Food Safety Plan: Develop and implement a comprehensive food safety plan based on HACCP (Hazard Analysis and Critical Control Points) principles.
2. Regular Staff Training: Provide ongoing training to all staff on proper food handling, storage, and sanitation procedures.
3. Temperature Monitoring: Implement a system for regularly monitoring and recording food temperatures.
4. Pest control Services: Contract with a licensed pest control operator for regular inspections and treatments.
5. Maintain Cleanliness: Establish a rigorous cleaning schedule and ensure all areas of the restaurant are kept clean and sanitary.
6. Proper Waste Management: Implement a proper waste management system, including regular removal of garbage and recycling.
7. Regular Self-Inspections: Conduct regular self-inspections to identify and address potential problems before they are flagged by health inspectors.

Resources for Food Safety Details

FDA (Food and Drug Governance): https://www.fda.gov/

CDC (Centers for Disease Control and Prevention): [https://www.cdc.gov/foodsafety/](https://www.cdc.gov/food