STEPHANIE'S ON NEWBURY
PASSTuesday, March 11, 2008 at 2:31 PM
Violations Cited
03-3-501.14
Cooling
Review proper cooling procedures with staff in salad area. Cooked onions at 59 degrees with condensate on top of plastic wrap. Cool properly before placing in refrigerator.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
Wash water to dish machine at 120 to 140 degrees F. Rinse water temperature was fine. Adjust incoming water temperature to provide proper dish cleaning. Service call has been placed and repair should be completed before opening.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
In the salad preparation area. Store cloths in sanitizer when not in use.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Discontinue the storage of equipment and utensils beneath the salad preparation area hand sink.
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.