Red Barn Coffee Roasters
FAILSaturday, October 28, 2017 at 1:17 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
There are no drainplugs or hot water over 65F to properly clean items. Provide proper means of cleaning and sanitizing equipment. 10/19/17 There are still no drainplugs to properly setup the three bay sink for proper warewashing.
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
27-5-103.11-.12
Hot and Cold Water
The hot water is only reaching 66F after being allowed to run for a few minutes the manager stated that the water gets hot later on in the day. Provide hot and cold running water during all operational hours. 10/19/17 They have temporary hot water setups for handwashing and warewashing the water was initially too hot to wash hands. The manager added cold water so the water can be used to used to wash hands and for manual warewashing.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
There are no drainplugs for the three compartment sink. Provide drainplugs so eguipment can be cleaned properly.
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.
29-5-201/02.11
Installed and Maintained
There is a leak at the faucet of the three bay sink. Repair. 10/28/2017 There is hot water at the sinks but the plumber has not shown up to install the hot water. Install the water heater to ensure that the water is consistently reaching 110F.
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.