3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency.
>> Observed food contact surfaces not being properly sanitized
>> Correct by ensuring food contact surfaces are sanitized after being cleaned
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration.
>> Observed chlorine sanitizer concentration below approved range
>> Correct by ensuring cholorien sanitizer concentration is between 50 - 100 ppm
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-May-2020
| Comments |
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| Approved sources: GFS Pest control: Orkin |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. >> Observed food employee with valid Ohio Manager Level Food Safety certificate. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. >> Observed hand washing sink properly supplied with warm running water, soap, paper towels and hand washing signage. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. >> Observed TCS food being held at proper temperatures. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. >> Observed dish machine not properly sanitizing food contact surfaces. |