3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness.OBSERVED SANITIZING SOLUTION IN BUCKETS WAS BELOW PPM REQUIREMENT
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.SANITIZERS SOLUTION STRENGHT SHALL BE 200 PPM TO 400PPM
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.OBSERVED ICE MACHINE AND TRAY LINE SINK ARE DIRECT PLUMBED INTO DRAIN
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).PROVIDE PROPER AIR GAP DISTANCE FOR BACKFLOW PREVENTION Correct By: 05-Jan-2018
3717-1-06.4(K) / Controlling pests.
Critical Corrected During Inspection Observed the presence of live insects, rodents, and other pests.OBSERVED LIVE PEST IN MAIN KITCHEN
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.EXTERMINATE PEST IN KITCHEN AREA ( PEST CONTROL COMPANY WAS ON LOCATION)
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.REFRIGERATION UNIT 2 IN MAIN KITCHEN AREA IS HOLDING AT 52 DEGREES
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.ALL REFRIGERATION UNITS MUST HOLD AT 41 DEGREES OR BELOW IN ORDER TO REDUCE THE RISK OF A FOOD BORNE ILLNESS DUE TO TEMPERATURE ABUSE
3717-1-04.4(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.OBSERVED SEVERELY SCORED CUTTING BOARDS
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.REPLACE OR RESURFACE CUTTTING BOARDS TO ALLOW FOR PROPER CLEANING AND SANITIZING
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-January-2018