3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. There was no sanitizer detected in the wipe cloth bucket at the cookline at time of inspection. Change out sanitizer as often as needed to maintain proper concentration of quat sanitizer.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed the door of the reach in freezer at the cookline is broken.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed the side and hinges of the fryer area cooler are dirty with grease build up at inspection.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build up on the inside of the unused pop gun holder at the bar. Remove the unused pop gun and holder.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed build up on the surfaces of the hood at the cookline.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-November-2023
| Comments |
|---|
| Both the main dish machine and the bar glass washer are sanitizing properly with chlorine dispensing at 100ppm, test strips available Quat sanitizer and test strips available |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. |