Basho Japanese Brasserie
PASS W/ CONDITIONSTuesday, February 11, 2014 at 8:01 PM
Violations Cited
16-4-501.11/.15
Dishwashng Facilities
The high temperature dish machine was washing at 152 to 154 F. The rinse temperature was reaching 174 to 176 F. A test strip was utilized to confirm that the plate temperature was reaching 160 F. EcoLab was contacted and will be arriving shortly to assess the issue. The detergent container at the bar was empty. The sanitizer and rinse agent were near empty. Each was replaced. The three were primed and the unit was operating properly before the Health Division departed.
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
Two shards of glass were observed within the glass chiller at the bar. The glasses were removed the unit was cleaned the glasses were washed and sanitized.The unit was inspected before it was returned to service.
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