Beijing Cafe
PASSFriday, February 18, 2011 at 7:17 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
A plastic bin of beef was observed on the floor beneath the hand sink during the inspection. The beef was subject to cross contamination from passing foot traffic and those utilizing the hand sink. Prohibit such storage in the future.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
During lunch soiled dishes and utensils were observed within the wash basin of the three-basin sink. The wash basin was full of dishes. Several items were within the empty rinse basin. Several were within the sanitizing basin. During the inspection kitchen utensils were rinsed and scrubbed within the rinse basin. Proper cleaning and sanitizing methods must be utilized at all times. The wash rinse and sanitizing basin must be properly set up. Kitchen/cooking items must we properly washed with detergent rinsed with clean water and sanitized with a chlorine solution set to 50 ppm. Review proper procedures with staff and store soiled dining equipment in another location.
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
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths must be stored in a bucket of sanitizing solution when not in use. Soiled sanitizing cloths were observed on the cutting board and a counter along the cooking line.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.