LEGAL SEAFOODS
PASS W/ CONDITIONSFriday, August 21, 2015 at 4:51 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Oysters and other shellfish from different batches are stored above each other draining into different batches / Shellfish from different batches that are draining should not be stored above each other Re-organize storage to prevent any risk of cross - contamination. Management has ordered custom self draining shelving that will prevent shellfish from draining onto each other. In the meantime all shellfish self draining containers have been stored in food grade containers that will not drain onto other batches. The tops of the containers have clean sheet trays over them to prevent draining onto different batches.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
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
Dish machine rinse cycle 170F-176F / Need 180F.
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
01-3-202.18
Shellstock ID
Shellstock tags from 8/9/15 batch of steamers cannot be located. Tag needed for CRM #213037
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.