Langham Hotel
PASS W/ CONDITIONSThursday, August 1, 2013 at 2:48 PM
Violations Cited
27-5-103.11-.12
Hot and Cold Water
The downstairs locker room sinks are not getting hot. Provide water at each handsink so employees can properly wash their hands. (In the ladies room the middle handsink is not getting hot and in the men's room the other two handsinks are not gettting hot)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
The sanitizer is setup at over 400 ppm quats and the water temperature is 119F. Provide proper sanitizer levels and temperature according to the manufacturer's instructions.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
The grout is damaged in the bakery. Repair.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas