THE BLARNEY STONE
FAILTuesday, February 5, 2019 at 7:14 PM
Violations Cited
41-7-201/04.11
Separation/Sanitizer Criteria
Bleach sanitizer in spray bottle registering way over the required limits of 50-100ppm. Address and esnure all staff have been properly trained on how to set up and test sanitizer.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Eggs inside of the walk-in cooler observed being stored on the ground. Discontinue and store elevated a minimum of 6 inches off then ground.
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.
14-4-202.11
Food Contact Surfaces Design
Plastic container being used to dipsense out of bulk food bis. Discontinue and use handled scoops to prevent contamination from soiled hands.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Fan covser of the beer cooler with a dust like substance. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log