The Liberty Hotel
FAILThursday, November 17, 2016 at 6:18 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Dishwasher on second floor with rinse temperature of 160F. Repair unit to maintain sanitizing rinse temperature of 180F. PIC to sanitize equipment in alternative high temp unit on lower floor. Discontinue using second floor unit until necessary repairs made.
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
16-4-501.11/.15
Dishwashng Facilities
Soiled drainboard before low temperature diswasher with crack in stainless steel seam causing water from rinsing dishes to accumulate on floor. Repair.
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.
39-6-304.11
Rooms and Equipment Vented
Multiple induction cooktops in use on table top outside expanse of commercial hood vent. Grease emninating saute dishes observed being prepared at the time of inspection. Ensure equipment is properly vented. Discotinue.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.