Snappy Sushi
FAILThursday, March 14, 2013 at 2:24 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Provide proper chlorine reading to low temp chemical dishwasher in downstairs kitchen area (10ppm). Need 50ppm.
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
02-3-602.11-.12/3-302.12
Food Container Labels
Properly label all white food storage bins in kitchen (Rice Flour etc )
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Provide proper temperature to hot water at food prep/slop sink in uostairs bar area not to exceed 110F - 115F. (Temp - 174F.). Provide proper temperature to all handsinks in restrooms and kitchen area's not to exceed 110F-115F. Properly repair on/off valve for hot water at downstairs sushi bar area.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Provide proper employee handwash signage at handsinks in employee/public restrooms. ("Employees must wash hands before returning to work")
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.