GROTTO
FAILThursday, November 17, 2016 at 4:53 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Obsered food worker rinse off food container lid and use to cover container of sauce in walkin cooler. Wash/rinse/sanitize/air dry all food contact surfaces 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
Door gaskets at cookline refrigerated unit broken seams. Replace. Unit maintaining a holding temperature of 38F.
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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Ceiling above clean equipment storage and warewash area with flaking paint and walls constructed of raw wood. Remove flaking paint immediately to avoid risk of physical contaminants and resurface walls and ceiling to maintain smooth durable non porous and easily cleanable.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition