Samurai Express
PASSMonday, November 20, 2017 at 7:51 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Observed employee handle raw chicken with gloved hand placed chicken in fryolator removed glove and put on clean gloves without washing hands between tasks. Employees must wash hands before placing on clean gloves. Establishment may provide tongs to handle raw chicken instead of using gloved hands
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
22-4-601/602.11
Food Contact Surfaces Clean
Vegetable slicer with dried on food soils stored with clean equipment- Clean properly
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
15-4-202.16
Non-Food Contact Surfaces
Rack for dishwasher heavily worn- Replace
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.