Daisy Buchanans'
FAILFriday, December 12, 2008 at 1:25 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
A shard of glass was observed in the empty ice well beside the glass washer. The bar tender was observed scooping ice with a glass. Review proper procedures with the staff. The ice well should be emptied and cleaned to be certain that there are no ice shards.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
One shard of glass was observed in an empty ice well with other food debris. Clean the ice well to remove the glass and other debris.
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
M-2-102.11
PIC Knowledge
Review proper bartending procedures with all of the bartenders at the establishment. The bartenders should not be using glasses to scoop ice from the ice wells.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
If the three bay sinks are to be used for ice storage at the bar the glass machine at the bar must be set up and operating properly.
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.
17-4-302.14
Test Kit Provided
Chemical test strips for the glass machine must be available at the bar.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Stock all hand sinks properly with soap and towels. Neither was present behind the bar.
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.