MORTON PIZZA & SEAFOOD
PASS W/ CONDITIONSWednesday, June 5, 2013 at 3:41 PM
Violations Cited
22-4-601/602.11
Food Contact Surfaces Clean
clean & sanitize the can opener - all parts of built-up food grime-
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
21-3-304.14
Wiping Cloths Clean Sanitize
between use - store the wiping cloths in a sanitzing solution - set up seperate bucket for cloths use on RAW food contact surfaces-example=cloths used when cutting RAW chicken -& seperate bucket for cloths used on READY TO EAT food contact surfaces-example = cloths used when cutting salad etc. & label buckets or use RED bucket for RAW & WHITE bucket for READY TO EAT (RTE)--CHANGE solution at least every 4 hours-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.