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4-2B: .05(6)(n)Observed multiple chlorine sanitizer buckets at too low a concentration, undetectable on a test strip. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) **SECOND CONSECUTIVE ROUTINE VIOLATION**
Corrective Actions: Chlorine sanitizer solution was remade, new concentration between 50-100ppm. //
6-1D: .04(6)(i)Observed two of three soup bases with incorrect time control start/end time stickers. // When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Soup bases were discarded and process started over. //
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: Ensure that knife for avocado is not stored in room temperature water.
NOTE: Ensure that soda nozzles are washed, rinsed, sanitized at least once every 24 hours.
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