The Glenville Stops
PASS W/ CONDITIONSThursday, October 4, 2018 at 6:26 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Bar Dish Machine registers 207F as final rinse. Repair to maintain 180F-194F.
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
M-3-502.11-.12
Reduced Oxygen Packaging
ROP machine at the lower level. PIC states that at times they use ROP for meat products and sauces. No evidence of it at this time. No variance approved for ROP from Health Department. Stop ROP and remove the ROP machine from establishment. Apply for variance with Health Department if necessary.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Observed plastic cups being used to dispense bulk food products. Use handled utensils/scoops only. Some Cutting Boards heavily scored/damaged. Resurface or replace.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Observed clean trays stored on card board. Remove cardboard. Store equipment on a cleanable and durable surface. Some pots and pans stored not inverted. Invert properly.
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.
42-6-501.113/.114
Premises Maintained
Large amount of construction debris and equipment at the lower level. Remove.
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.