3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical The wash solution in the spray type warewasher is not being maintained at the proper temperature.
To ensure proper cleaning and sanitization, the temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (a) For a stationary rack, single temperature machine, 165°F; (b) For a stationary rack, dual temperature machine, 150°F; (c) For a single tank, conveyor, dual temperature machine, 160°F or (d) for a multitank, conveyor, multi-temperature machine, 150°F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
>>Clean area around spouts on soda dispensers
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Corrected During Inspection Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
>>Provide a utesil surface temperture of 160*F when hot water sanitizing in dish machine.
Note:PIC is sanitizing in 3 compartment sink until dish machine is repaired
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
>>Observed food storage bags under leaking pest control bottle. Discontinue placing bottle above single use food storage items. Flavor seal bags discarded at time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-November-2017
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| Note: Date marking procedure updated to include prepared foods removed from freezer and thawed. |