3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. Observed that sanitizer was over 200 PPM during the inspection. The concentration was fixed and education was done. Correction: Chlorine shall be at 50-100 PPM.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Observed Macaroni holding at 119(F) during the inspection. Correction: TCS foods held hot shall be at 135(F) or higher.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-November-2023
| Comments |
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| Patricia was available for the inspection. 1. The facility will need to ensure that the hot and cold equipment table are being turned on prior to the lunch periods. The hot holding table shall be at 135(F) or higher, and the cold table shall be at 41(F) or lower. 2. Discussed and educated on Chlorine being used for sanitizer, in the chlorine bottles. Discussed proper concentration, and how to remake the bottles if the concentration is to strong. |