| MENU: LEMONADE. |
| |
| CHLORINE IN SANITIZER BUCKETS WAS AT 0 PPM. CHLORINE MUST BE AT 100 PPM MINIMUM. CHLORINE WAS |
| ADDED. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| (N)Manual and mechanical warewashing equipment, using chemical sanitization - temperature, pH, concentration, and hardness. |
| A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified |
| under paragraph (C)(3) of rule 3717-1-04.6 of the Administrative Code shall meet the criteria specified under |
| paragraph (E) of rule 3717-1-07.1 of the Administrative Code, shall be used in accordance with the EPA-registered |
| label use instructions, and shall be used as follows: |
| (1) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as |
| listed in the following chart; |
| |
| |Concentration range |Minimum temperature |
| |ppm (mg/L) |pH 10 or less °F (°C) |pH 8 or less °F (°C) |
| |25 - 49 |120 (49) |120 (49) |
| |50 - 99 |100 (38) |75 (24) |
| |100 |55 (13) |55 (13) |
| |
| (2) An iodine solution shall have a: |
| (a) Minimum temperature of sixty-eight degrees Fahrenheit (twenty degrees Celsius); |
| (b) pH of five or less or a pH no higher than the level for which the manufacturer specifies the solution |
| is effective; and |
| (c) Concentration between 12.5 ppm (mg/L) and twenty-five ppm (mg/L). |
| (3) A quaternary ammonium compound solution shall: |
| (a) Have a minimum temperature of seventy-five degrees Fahrenheit (twenty-four degrees Celsius); |
| (b)Have a concentration as specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code and |
| as indicated by the manufacturer 's use directions included in the labeling; and |
| (c) Be used only in water with five hundred ppm (mg/L) hardness or less or in water having a hardness no |
| greater than specified by the EPA-registered label use instructions. |
| (4) If another solution of a chemical specified under paragraphs (N)(1) to (N)(3) of this rule is used, the |
| license holder shall demonstrate to the licensor that the solution achieves sanitization and the use of the |
| solution shall be approved; or |
| (5) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be |
| applied in accordance with the EPA-registered label use instructions. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| STORE ICE SCOOP WITH HANDLE UP OUT OF THE ICE TO PREVENT CONTAMINATION OF ICE. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (K)In-use utensils - between-use storage. |
| During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: |
| (1) Except as specified under paragraph (K) (2) of this rule, in the food with their handles above the top |
| of the food and the container; |
| (2) In food that is not time/temperature controlled for safety with their handles above the top of the food |
| within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; |
| (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the |
| food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a |
| frequency specified under paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and paragraph |
| (B) of rule 3717-1-04.6 of the Administrative Code; |
| (4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as |
| ice cream or mashed potatoes; |
| (5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is |
| not time/temperature controlled for safety; or |
| (6) In a container of water if the water is maintained at a temperature of at least one hundred thirty-five |
| degrees Fahrenheit (fifty-seven degrees Celsius) and the container is cleaned at a frequency specified under |
| paragraph (B)(2)(g) of rule 3717-1-04.5 of the Administrative Code. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| PROVIDE A CHLORINE TEST KIT TO MONITOR CHLORINE SANITIZER CONCENTRATION. |
| |
| 3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
| (I)Sanitizing solutions - testing devices. |
| A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall |
| be provided. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| CLEAN BOTTOM AND INSIDE PLASTIC TUB STORING GLOVES, PAPER TOWELS, ETC. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| and other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| CLEAN BOTTOM AND INSIDE PLASTIC TUB STORING GLOVES, PAPER TOWELS, ETC. |
| |
| *GLASSES WERE DROPPED ON GROUND. THEY MUST BE WASHED, RINSED AND SANITIZED BEFORE THEY CAN BE |
| USED AGAIN. |
| |
| GLOVES, CHLORINE SANITIZER AND A HANDWASH STATION WERE PROVIDED. |
