RAMADA INN
FAILMonday, November 8, 2021 at 3:19 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
At this time low temperature dishwasher not testing sanitizer on test strips. PIC is going to call to have serviced. Until repaired disposable equipment will be used.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Box of uncover oranges stored on the floor. Must be store 6 inche soff the floor. Bowls with bananas apples oranges and syrup dispencer stored on both sides of the hand sink. PIC removed so not to contaminate the fruits.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Upright freezer has ice build up. Clean to remove. Clea interior and exterior of cabinets in small kitchen. Soiled.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.