Infusions Tea Spa
FAILMonday, October 1, 2007 at 2:00 PM
Violations Cited
M-2-102.11
PIC Knowledge
Manager and employees not able to properly setup 3 Bay Sink w/ proper amounts of Sanitizer. Sanitizer (Chlorine) Reading over 200 Ppm.
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.
15-4-202.16
Non-Food Contact Surfaces
1 Cloths sitting under sugars and tea's Remove to allow a cleanable smooth surface. 2. Back door propped open with NO screen supply series door on close outside door at all times to prevent insects and Rodents.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths sitting on counter store in Sanitizer buckets at proper ppm.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
1) 2 door Fridge with soils on bottom shelf. clean to Remove. 2) 1 door freezer in Basement with soils clean to Remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log