| NO TEST KIT WAS PROVIDED FOR CHLORINE SANITIZER THAT IS USED TO SANITIZE COFFEE AND CAPPUCCINO |
| EQUIPMENT. PROVIDE A TEST KIT FOR CHLORINE SANITIZER TO ACCURATELY MONITOR SANITIZER |
| CONCENTRATION. THE CHLORINE SANITIZER SHOULD BE AT A MINIMUM OF 50 PPM TO EFFECTIVELY SANITIZE |
| EQUIPMENT. THE ISSUE WAS DISCUSSED AND WILL BE CORRECTED.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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF CAPPUCCINO POWDERS AND RESIDUE INSIDE CAPPUCCINO MACHINES. CLEAN INSIDE |
| CAPPUCCINO MACHINES PER MANUFACTURER'S SPECIFICATIONS AND AS OFTEN AS NECESSARY TO MAINTAIN |
| CLEAN. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| CONTAINER OF CHLORINE SANITIZER WAS EMPTY. RESTOCK SANITIZER AS NECESSARY TO THAT ALL FOOD |
| CONTACT EQUIPMENT CAN BE PROPERLY SANITIZED AFTER CLEANING. |
| |
| 3717-1-04.6 Equipment, utensils, and linens: sanitizing of equipment and utensils. |
| (A)Food-contact surfaces and utensils. |
| Equipment food-contact surfaces and utensils shall be sanitized. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CRACKED, STAINED OR OTHERWISE DAMAGED CEILING TILE IN MAIN STORE AREA. REPAIR OR |
| REPLACE DAMAGED CEILING TILES AS NECESSARY. CEILINGS MUST BE MAINTAINED IN GOOD REPAIR. |
| |
| 3717-1-06 Physical facilities: materials for construction and repair. |
| (A)Indoor areas - surface characteristics |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| WALK IN COOLER @ 38°F, MILK IN REACH IN COOLER @ 43°F. |
| |
| NOTES: |
| |
| 1.) THE AIR TEMPERATURE IN THE REACH IN COOLER HOLDING MILK WAS AT 48°F AND DID NOT DROP AFTER |
| THERMOSTAT WAS ADJUSTED. AFTER FURTHER INSPECTION WAS NOTED IT WAS NOTED THAT THE COOLER IS |
| LABELED AS A RESIDENTIAL REFRIGERATOR AND IS NOT APPROVED FOR COMMERCIAL USE. THE ISSUE WAS |
| DISCUSSED WITH THE PERSON IN CHARGE AND THE MILK WAS MOVED TO THE COMMERCIAL WALK IN COOLER. |
| ALL COOLERS USED TO HOLD TCS FOODS/ BEVERAGES MUST BE COMMERCIAL AND NSF APPROVED OR APPROVED |
| BY ANOTHER RECOGNIZED TESTING AGENCY. |
| |
| 2.) DISCUSSED PROPER DISPOSAL OF MOP WATER. |
| |
| 3.) DISCUSSED PROPER WASH, RINSE AND SANITIZING OF FOOD CONTACT EQUIPMENT. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT STANDARD |
| INSPECTION.* |
