Infusions Tea Spa
FAILFriday, February 7, 2014 at 7:32 PM
Violations Cited
03-3-501.14
Cooling
There is a large covered container of cooked beef in the basement. The initial temperature was 52F and there was no change after 15 minutes. Provide proper cooling methods to ensure that items cool from 140F to 70F in two hurs and then from 70F to 41F in an additional four hours.
Why This Matters
This violation directly contributes to foodborne illness risk
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
The tea making equipment is beeing rinsed in the dump sink and handsink but not run through the three comaprtment sink. In use equipment needs to be cleaned and sanitized every four hours.
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
31-5-203.11
Number Convenient
There is no handsink in the basement warewashing area. Provide a handsink so employees can properly wash their hands.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
They are using a vacuum sealer for raw meats. Reduced oxygen packaging is a specialized process and needs to be approved by the board of health. (12 packages of 3 oz of pork were discarded)
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.