|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quaternary ammonia sanitizer in three compartment sink at 150 PPM. Observed quaternary ammonia sanitizer in spray bottle at 150 PPM. CDI (corrected during inspection). The PIC (person in charge) and EHS remade quat sanitizer together and determined 6 full pumps of quat ammonia in sanitizer vat provided 300 PPM. NOTE: Suggestion made to utilize sanitizer buckets vs. sanitizer spray as it is more useful for the employees at the front line and eliminates any violation for wet wiping cloths. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
COMMENT: Observed one pan of pizza in hot warmer box at 130F. CDI the pizza was reheated to 168F. PIC stated the hot warmer box dial may have been hit while cleaning. Ensure hot warmer box is always turned up at appropriate temperatures. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
COMMENT: Observed slow floor drain under the three compartment sink. The PIC called in a work order to have the floor drain thoroughly cleared by plumber. The floor drain was cleared by plumber at the end of the inspection. Debris present in drain causing slow drain. |