CHILDRENS HOSPITAL MAIN CAF
FAILTuesday, May 15, 2018 at 6:54 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken on service line at Chefs Playground at 133F. Ensure product at 140F or above before placing out for service. Removed and reheated to 170F
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
20-4-703.11
Food Contact Surfaces Clean
At time of inspection dishes being washed rinsed sanitized then run through machine with rinse temperature below 180F. When water tested in sanitizer bay reading was 0ppm quats. Review procedures with staff
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
Paper towel dispenser not working at salad station- Repair Faucet at sink- salad station with sensor not properly staying on for a minimum of 15 seconds- Repair
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.
16-4-501.11/.15
Dishwashng Facilities
Pot wash machine with rinse temperature below 180F- Repair
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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
Was and sanitizer bays with heavily soiled water- Change with proper frequency
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Floor below pizza oven with heavy soils- Clean with proper frequency
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas