At Union
FAILThursday, May 21, 2015 at 5:53 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Employees are unfamiliar with three compartment sink setup and there is no dishwasher even though they have over 40 seats and they are using glassware and china for diningroom. Properly train the employees to setup the three compartment sink and install a commercialgrade dishwasher to properly clean and sanitize the china and glassware.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
41-7-206.12/.13
Pesticide Usage
There are multiple cans of Raid in the establishment. Remove all cans and ensure that all pesticide application is done by a licensed exterminator.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
No evidence of pests; Seal all openings; Remove harborage; Professional treatment when needed
M-3-603.11
Consumer Advisories
The consumer advisories are not correct. Provide a complete consumer advisory with a disclaimer that clearly designates and differentiates between raw items and items that are cooked to the customer's specifications and also contains a reminder about the safety of eating raw or undercooked items.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
There are items thawing at room temperature. Thaw items properly.
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
Ice for drinks is stored in a cooler that does not allow for drainage. Provide a commercial ice bin that protects the ice and allows for melting ice to properly. 5/21/2015 The manager has already purchased an ice bin and waiting for the installation.
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.