MALUKEN RESTAURANT
FAILWednesday, June 10, 2009 at 4:33 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Whereas the sanitizer container to the low temperature dish machine was empty during the inspection the equipment run through the dish machine was not properly sanitized. The equipment will be sanitized in the three bay sink until the dish machine is properly operating.
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
M-2-103.11
PIC Performing Duties
The kitchen staff continue to improperly set up the three basin sink. During the inspection the sink basins contained the following: wash water pots and pans sanitizer and rinse water. The basins should contain wash water rinse water and sanitizer; in that order. Review the proper set up with the kitchen staff.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-8-103.12
Conformance w/ Approved Procedures
The pH log/calibration log has not been maintained since March 24 2009. The pH log/calibration log must filled out daily. The pH of each batch of rice MUST be logged so that the Board of Health or other regulatory body can verify that the establishment is compliant with the HACCP Plan approved by the Health Division.
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.
16-4-501.11/.15
Dishwashng Facilities
The sanitizer and detergent containers to the low temperature dish machine were in need of replacement at the time of the inspection. The staff had operated the machine during the morning preparation time without properly testing the machine. Had the kitchen staff tested properly tested the machine they would have known that the sanitizer container was empty. Review procedures with the kitchen staff and test the unit each morning.
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.