EUREST @BOA CAFETERIA/CATERING
PASSWednesday, November 28, 2012 at 4:03 PM
Violations Cited
16-4-501.11/.15
Dishwashng Facilities
The high temperature dishwasher manufacturer's specs state that the wash should be 150F rinse should be 160F and the final rinse should be 180F (minimums). The machine was turned off after morning service and the final rinse is at 190F but the wash is only reaching 130F and the rinse is reaching 150F. A high temperature thermometer placed in the machine shows that equipment is not reaching 160F at the plate. Verify that the dishwasher is reaching the proper temperatures so equipment is cleaned and sanitized and employees are waiting for the temperatures to be in the correct range before they are running equipment through the machine.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
1) The walls and ceiling in the deli area are dusty. Clean to remove. 2) The cooking equipment is soiled with grease buildup. Clean all cooking equipment to remove grease buildup.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones