Battery Park Restaurant & Lounge
PASSMonday, June 4, 2012 at 5:35 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
The dishwasher behind the bar has a sanitizer reading of less than 50 ppm chlorine. Provide proper sanitizer levels to make sure that the equipment is being cleaned and sanitized. (pass) The high temperature dishwasher in the kitchen is washing at 150F and rinsing at 120F. Provide proper rinse temperature to be sure that equipment is getting cleaned and sanitized. 5/29/2012 The high temp dishwasher was serviced but there are parts on order to properly reapair the machine. The pots and pans are being washed in the three compartment sink and the china is going to be run through the dishwasher at the bar.
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
15-4-202.16
Non-Food Contact Surfaces
The refrigerator gaskets are in disrepair. Repair or replace. The CO2 tanks are unchained. Properly chain the CO2 tanks.
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.