3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Observed quaternary ammonia sanitizer at 450-500 ppm. Quaternary sanitizer shall be reset to be between 200-400 ppm to allow for proper sanitizing of food contact surfaces.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed steak holding on the serving line at 132F. Facility had records showing steak temped at 146F 4 hours before. Steak was immediately removed and reheated. Steak was later temped at 155F.Corrected during inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 25-February-2019
| Comments |
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| PIC- Elizabeth Received complaint from customer. Customer stated she got ate a burrito bowl with steak, tomato salsa, guacamole, cheese, and extra lettuce, no drink on February 15th and became ill on February 18th with cramps, vomiting, diarrhea, fever, body aches, headaches. Customer stated she visited her doctor and tested positive for E.coli, C.diff, and rotavirus. During inspection, observed proper hand washing and glove use. No one called in sick or was sent home for illness in the week leading up to February 15th. All employees are asked if they are sick before entering the kitchen for their shift. All employees sign a statement saying they are aware of the employee health policy, which lists symptoms and all 13 reportable food borne diseases. PIC described appropriate produce washing procedure. All cold holding temperatures were 41F or lower. Observed proper date marking- guacamole only kept for 2 shifts then discarded. Observed steak holding on the line at 132F- steak was appropriately removed and reheated accordingly. Sanitizer concentration was too high between 450 ppm-500 ppm. Sanitizer concentration shall be fixed to be kept between 200-400 ppm. Air gap on ice machine was corrected since last inspection. |