MASTER WOK
PASSWednesday, February 13, 2013 at 7:06 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
The concentration of chlorine sanitizer within the three-basin sink had dropped over the lunch service from 50 ppm to 25 ppm. The basin was drained and properly calibrated. Chlorine test strips were present. Routinely monitor the chlorine concentration to verify proper calibration throughout the day.
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
08-3-305-307.11
Food Protection
Staff were observed to have been preparing vegetables on a small food preparation surface adjacent to another table where raw chicken preparation was underway. To reduce the potential for cross contamination vegetable preparation should be completed first. Chicken and other protein preparation should be completed after.
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.