3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed chlorine sanitizer concentration in 3 comp sink at 25 ppm ant 114F. For chlorine sanitation, the concentration should be between 50-100ppm when the water temperature is below 120F. Having proper concentration levels is necessary in order to properly sanitize food-contact surfaces to prevent the growth of harmful microorganisms and foodborne illnesses. Employee added more bleach to sanitizer solution. Observed a concentration of 50ppm.
Chlorine sanitizer concentrations shall be at a proper level according to the temperature and pH of the solution. For chlorine concentrations between 25 - 49 ppm the water temperature shall be at or below 120F. For chlorine concentrations bewteen 50 - 99 the water temperature shall be at or below 100F.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed personal drinks in with bottled drinks and salad dressings intended for sale. All food shall be protected from contamination sources such as personal food and drink items.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-August-2017
| Comments |
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| Observed gloves, test strips, and thermometers available for use. Observed proper handwashing during inspection. Observed proper holding temperatures and date-marking. Note: Inspection occurred on Anniversary Sale Day. They had over 500 pizza doughs prepared which limited room in cooler. Operator claimes the walkway is typically free of racks and easily walkable. |