| THE CHLORINE SANITIZER CONCENTRATION IN THE WAREWASHING MACHINE WAS AT 0 PPM. CHLORINE |
| CONCENTRATION MUST BE AT A MINIMUM OF 50 PPM TO SANITIZE EQUIPMENT AND UTENSILS. THE PERSON IN |
| CHARGE OF THE KITCHEN AGREED TO USE THE WAREWASHING MACHINE TO WASH AND RINSE EQUIPMENT AND |
| THEN TO USE A TUB OF SANITIZER WATER TO SANITIZE EQUIPMENT AND UTENSILS AFTERWARD UNTIL THE |
| WAREWASHING MACHINE IS REPAIRED AND CHLORINE IS AT A MINIMUM OF 50 PPM. |
| |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF CHEMICAL RESIDUE IN CHEMICAL DISPENSING AREA ON TOP WAREWASHING MACHINE. |
| CLEAN CHEMICAL DISPENSING AREA AS NECESSARY AND TO ALLOW THE WAREWASHING MACHINE TO |
| EFFECTIVELY CLEAN AND SANITIZE EQUIPMENT. |
| |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| NO HOT FOOD TEMPERATURES WERE AVAILABLE AT THE TIME OF INSPECTION. ALL HOT FOODS WERE STILL IN |
| PREPARATION. |
| |
| UTENSILS ARE USED TO HANDLE READY TO EAT FOODS. |
| |
| NOTE: THE REACH IN COOLER WAS COLD HOLDING AT 51°F. THERE WERE NO TCS FOODS STORED IN THE |
| COOLER. THE PERSON IN CHARGE AT THE TIME OF INSPECTION STATED THAT ALL FOOD IS PREPARED THE |
| SAME DAY FROM SHELF STABLE OR FROZEN FOODS. LEFTOVERS ARE NOT RESERVED. IF COOLER IS TO BE |
| USED TO STORE TCS FOODS IT MUST BE COLD HOLDING AT 41°F OR BELOW. THE THERMOMETER INSIDE THE |
| COOLER READ APPROXIMATELY 20°F. IF THE COOLER IS TO BE USED TO STORE TCS FOODS THE |
| THERMOMETER WILL NEED TO BE REPLACED WITH ONE THAT IS ACCURATE. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED ON FRIDAY, AUGUST 8, 2014.* |
| |
