THE BOYNE
PASS W/ CONDITIONSFriday, April 30, 2010 at 3:49 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
The low temperature dish machine was not properly sanitizing at the start of the inspection. Any glassware or dishware washed in the morning was not properly sanitized. Kitchen or bar staff must properly set the dish machine up in the morning and confirm that it is properly sanitizing. The container of sanitizer was replaced during the inspection and the system primed.
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
31-5-204/05.11
Location Accessible
At the start of the inspection wiping cloths were stacked within the hand sink. A bag of sugar was observed on the edge of the hand sink. The soap dispenser wasn't working. The sink must be maintained free from utensils equipment and food items to promote proper and frequent hand washing. The sink area was cleared during the inspection.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
22-4-601/602.11
Food Contact Surfaces Clean
Sanitizing buckets had not been set up prior to the inspection. Sanitizing buckets should be one of the first items prepared in the morning. All preparation surfaces should be cleaned and sanitized before use. Once completed soiled cloths should be stored within the buckets. Preparation surfaces were cleaned and sanitized just after the start of the inspection.
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
06-3-501.13
PHF's Properly Thawed
A bag of frozen turkey was observed sitting in a shallow white pan above a bucket used for ice. Frozen food products must be properly thawed under refrigeration or beneath running water. The frozen turkey was moved to the walk-in refrigerator.
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.
08-3-305-307.11
Food Protection
A white tray with a frozen turkey was observed on top of a bucket used to transport ice from the basement to the bar. Thawing products must never be placed on or above containers designed to store food products to be served raw containers designed to store ready to eat foods foods to be served raw or ready to serve foods. The bucket was cleaned and sanitized. The turkey breast was moved to the refrigerator.
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.
09-3-301.11(C)
Handling of Food & Ice
The kitchen staff were handling sandwich buns without gloves. The buns were toasted. Gloves should be worn to eliminate bare hand contact with ready to eat foods.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths were observed on the counter. The sanitizing buckets had not been set up. Soiled wiping cloths must be stored within sanitizer when not in use. Sanitizing buckets were set up during the inspection.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
The soap dispenser at the single kitchen hand sink was not dispensing soap at the start of the inspection. The dispenser must be repaired the soap container properly loaded or a soap dispenser installed.
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.