Bell In Hand
FAILFriday, January 17, 2020 at 6:40 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
There is no sanitizer reading at the low temperature dishwasher in the basement. Provide proper sanitizer levels so the equipment is getting properly sanitized. There is also no low sanitizer alarm. Install an alarm so employees are notified if the sanitizer runs out. (They called the dishwasher repair guy and he was on the way)
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
The tags are a little unorganized there are mussels in the walk-in with no tags and the tags stored for 90 days do not have the date the date the bag was emptied. Properly mark the tags.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.