3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed incorrect concentration of sanitizer for manual warewashing. PIC determined there was an issue with the sanitizer dispensing system during the inspection and is having employees mix the sanitizer manually until repairs are made to the dispensing system. Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.
PIC determined there was an issue with the sanitizer dispensing system during the inspection and is having employees mix the sanitizer manually until repairs are made to the dispensing system.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Observed end of water hose within the flood rim of the mop sink. PIC removed the hose from the mop sink. Insufficient air gap between the flood rim and the water supply inlet.
PIC removed the hose from the mop sink.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed build-up of ice in the burger freezer unit. Equipment components are not intact, tight or properly adjusted.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up of debris on underside of the french fry warmer. Non-food contact surfaces of equipment are unclean.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-July-2023
| Comments |
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| 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized due to improper sanitizer concentration. |