Daily Grill Restaurant
PASSMonday, March 23, 2009 at 4:11 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked mushrooms holding in steamtable between 105-115F.
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff observed washing hands with gloves on.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
High temperature machine not reaching 180F(No thermal strips on site.When did machine stop reaching 180F?Inspector was told that machine has had issues.A new machine is on site! Proper sanitation at all times establishment is operating must occur to ensure Public Health. AFTER Inspector found Rinse temperature not reaching 180F-a flurry of phone calls made for service.DO THIS ON YOUR OWN WITHOUT BEING TOLD.
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
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer tested less than recommended usage (No reading?).No Santizer on Site at time off inspection (Mgmt. Went to borrow Sanitizer after Inspection found none on site.)?Please check inventory on own and ensure sanitizer is always available.Unable to check 3bay sink and buckets werenever refilled and Inspector shown proper results.
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.