Borders Book Store Music Cafe
FAILTuesday, April 27, 2010 at 3:16 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Manager stated that temperature of dishmachine got to 168F(?).That is what her district manager told her?The logo sticker posted on front of machine states what required temperatures shall be per manufacturer.PIC didn't know whether the unit was a chemical unit or hot water sanitizer unit???
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
41-7-102.11
Labeled Common Name
Chemical spray bottle not labeled(What is in bottle???).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer tested at 0ppm(Staff testing product didn't know how long to test for or what the concentration should be.Please revist already posted material above 3bay sink.Inspector showed staff posted material.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
No metal stem thermometer available per PIC to test cold sandwich temperature.Provide.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths lying on countertops etc.Cloths must be stored in sanitizing solution between use.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No handwashing sinage at handsink in front service area.Provide.Restroom in basement occupied at time of inspection.Please ensure both hot/cold running water soap paper towels and a covered waste receptacle as well as sinage at sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.