VANILLE-BAKERY & PASTRY
PASS W/ CONDITIONSThursday, June 11, 2009 at 2:57 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
The chlorine concentration in one of the sanitizing buckets was below 50 ppm. Verify the concentration before placement on the preparation line. The concentration was increased to a concentration of approximately 75 ppm and verified with a pH test strip.
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.
36-6-501.11-.12
Improper Maintenance of Floors
Maintain the floor around the mop sink and the mop sink basin free from soil and food debris to eliminate a potential food source for pests.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas