3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical Repeat A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Sanitizer bucket on the serving line observed in a strong concentration at 400ppm or greater. Sanitizer solution in the 3 compartment large pan wash sink observed at 0 ppm. Ensure all sanitizer solutions are checked with test strips and used in proper concentration of 200-400 ppm as required by manufacturer.
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Correct By: 26-Feb-2015
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Door seals on serving line reach coolers and food warmers in poor repair and doors are not creating a tight seal when closed. Door junction for walkin freezer observed with ice buildup and junction is damaged. Repair both areas.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: 06-Mar-2015
3717-1-06.4(A) / Repairing.
Corner of walls near entrance of dish tank room are damaged and block is missing. Repair and surface the high traffic area with a material that can withstand possible damage and prevent cracking or breaking of block. Repair so wall corners are cleanable. .
The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-February-2015
| Comments |
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| Food prep areas observed kept clean to sight and touch. Gloves, hair restraints in use. Hot food sampled observed held in proper temperature of 135F or above. Cold food sampled observed held at proper temperature of 41F or below. Hot water adequate. Dish tank observed reaching proper sanitizing temperatures. The prep room across from large pan washing room is no longer in use and is now used for storage. Repairs made to the coving in the large pan washing room and to floor near steam kettles. Continue to maintain walls floor and ceilings as needed. |