3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Meat room sanitizer greater than 500 ppm.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed shelving units accumulating debris.
More frequent cleaning of shelving in kitchen area. Correct By: 18-Sep-2014
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed cleaned pans stored with food contact surface up, causing accumulation of debris.
Store cleaned untensils and pans inverted. Correct By: 18-Sep-2014
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Handwashing sink in meat room was leaking onto the floor.
A plumbing system shall be properly maintained. Correct By: 24-Sep-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. The hood vents in the grillling area need cleaning
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean hood vents more frequently. Correct By: 24-Sep-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-September-2014
| Comments |
|---|
| Overall food prep surfaces kept clean. Food observed labelled and date marked. Gloves and hair restraints in use, thermometers and test strips available for use. Hot water adequate. Hot food sampled observed in proper temperature and appeared to be cooked to proper internal temperatures, cold food sampled observed held at proper temperature of 41F or below. |