|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Sink and surface sanitizer was reading 0ppm. Container changed out during inspection and sanitizer reading proper concentration. Not actively washing, rinsing and sanitizing during inspection. Make sure food employees are checking sanitizer before sanitizing equipment. Sanitizer compartment drained during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Whole chickens recently packaged in display case were 48F between packs. These were moved to walk-in as corrective action. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. Resurface or replace cutting board with deep grooves and staining. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf)
4-501.116 The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Sink and Surface Sanitizer in 3 compartment sink was reading 0ppm. Sink and surface sanitizer may have been old and was replaced with new container and reading correctly. Make sure test strips are being used to ensure proper concentration. |