3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities |
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VIOLATION 1) No test kits available for checking the concentration of sanitizers used for the bar and for the dishwasher. |
Provide both a Chlorine test kit and a Ouat test kit. |
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(I) Sanitizing solutions - testing devices. |
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A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be |
provided. |
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3717-1-06.4 Physical Facilities: Maintenance and Operation |
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VIOLATION The floor in the dry storage area is unclean with debris build up. Thoroughly sweep clean the floor in this area and |
maintain. |
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(B) Cleaning - frequency and restrictions. |
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(1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
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(2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This |
requirement does not apply to cleaning that is necessary due to a spill or other accident. |
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Walk-in cooler @ 38° |
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Swiss Steak @ 189° Ham & Potato Soup @ 200° Vegetable Soup @ 182° City Chicken @ 169° |
Stuffed Peppers @ 175° Chili @ 200° Raw Hamburger @ 37° Tomato slices @ 49° |
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1) Hot food held at 135° or greater, clod food held at 41° or less. |
2) Gloves worn while handling ready to eat food. |
3) Raw animal food is separated from other ready to eat foods |
3) Sanitizer, and thermometer are available. |
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Dishwasher (low temp) sanitize cycle @ 50 ppm (chlorine) Bar sink sanitizer concentration @ 200 ppm (Quat) |
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Restrooms - clean |
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