3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical 3 compartment sink sanitizer at 0 ppm. Replace solutions as needed to ensure adequate sanitizer concentrations are achieved for proper sanitization.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
3717-1-04.1(KK) / Food equipment - certification and classification.
Crock pot warmer used for soups was not certified for commercial use. Replace non commercial equipment with equipment approved for commercia use by a recognized testing agency (NSF/UL)
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-February-2017
| Comments |
|---|
| Facility is clean and organized. Observed employee hand washing. Observed proper date marking and hot/cold holding of TCS foods. The facility has installed new coolers in the prep line, and resurfaced some walls to ensure easy cleanability. Thank you for your cooperation during the inspection. |