Anshur Restauruant
PASSThursday, July 29, 2021 at 3:39 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temperature dish machine is not working properly not washing and sanitizer not registering / Repair to provide 50ppm-100ppm chlorine sanitizer. 3 bay sink will be used until machine is fully repaired. Establishment does not use drinking glasses all cups are disposable.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Provide a deep clean in the kitchen to all equipment floors (including under and behind tables/equipment) and walls surrounding the kitchen and ware wash area. Provide a deep clean and organization to the warewash area including all floors under and behind equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.