EASTERN STANDARD
PASS W/ CONDITIONSWednesday, January 29, 2014 at 5:32 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
High temp dishmachine registering 142F on final rinse. .temp gauge registering 185F Repair unit. PIC to set up final rinse sanitizer in 3 bay sink until repaired Staff cleaning cutting board in hand sink with sponge. Discontinue and clean / sanitize properly.
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
Marble countertop with large crack in it. Caulking along display case damaged. Make repairs to both
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.