3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine concentration of the dish tank was observed at 100-200 ppm at 122 degrees. At this temperature, maintain a concentration between 25 and 50ppm.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed splashes on the ceiling in the kitchen. Clean hard to reach areas as needed to prevent build up.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-February-2016
| Comments |
|---|
| Overall clean and organized. Hot water adequate. Test strips, gloves, thermometers available. Some areas in the kitchen may need re-grouted soon. Thank you for your cooperation during the inspection. |