3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency.
>> Observed food contact surfaces not being sanitized at time of inspection due to improper sanitizer concentration
>> Corrected by increasing sanitizer concentration within approved range and re-washing food contact surfaces
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.
>> Observed sanitizer concentration below approved range at time of inspection
>> Corrected by increasing sanitizer concentration to be within approved range
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
>> Observed no sanitizer test kit available at time of inspection (quat)
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-September-2020
| Comments |
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| Approved sources: Hillcrest Pest control: Landlord |
| 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 person in charge with 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, signage, and paper towels. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. >> Observed food contact surfaces not being sanitized due to improper sanitizer concentration. Improper cleaning and sanitizing may lead to the growth of potential food borne illness pathogens. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. >> Observed TCS foods being cooled properly within time and temperature parameters. |