BM3:BON ME RED
FAILThursday, October 29, 2015 at 3:12 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Sanitizing bucket with wiping cloths at 10PPM . PIC adjusted at time of inspectionto 50PPM . Sanitizing solution must be maintain at 50PPM for proper sanitation.
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
36-6-201.11
Floors Designed Constructed Installed
Cardboard on floor .Remove Soils on floor under prep counter clean to remove. all soils .
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean