STEPHANIE'S ON NEWBURY
FAILFriday, May 13, 2016 at 5:34 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
High temp dishmachine final rinse130 F - Dish washing company called and arrived on premises prior to my departures. All ware washing will be performed in 3 bay sink with Quat sanitizer At the time of re-inspection Rinse only registering 172F.PIC immediately called for service.
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
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
High temp dish machine temperature LED not operating - Bar (all bar/glass wares will be washed in the other high temp dishmachine operating in compliance located at bar. Dish washing company arrived on premises prior to my departure) Work order documentation was provided at the time of re-inspection.PIC states he will continue to keep this machine out of service until repaired.PIC will continue to use 2nd machine for glass washing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.009(E)
Anti-Choking
While food is being served there shall be an employee on the premises trained in anti-choking
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.009(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.