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16: 4-501.114 4-501.114 (F) (4) Chemical sanitizer dispenser at the 3-compartment sink observed dispensing sanitizer above 400 ppm.
Corrective Actions: Contact chemical sanitizer provider to adjust sanitizer concentration. Correction: Manager has a service work order for the dish machine and will have the sanitizer concentration at the dispenser calibrated.
24: 3-501.19 Food at the salad bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Corrective Actions: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Correction: PIC provided EHS with company written procedures and EHS discussed requirements.
This visit was made to conduct a routine inspection.
-Provide EHS with service work order once dish machine has been serviced and repaired. Provide service work order for the sanitizer dispenser.
-Discuss time plan procedures and requirements with all staff in charge of the salad bar. Ensure staff are recording temperature and times when product is placed out at the salad bar.
-Monitor fruit fly activity in the dish area. Light activity observed on the ceiling.
-After slicing any deli meat or mixing any salad mixtures, ensure the product is left uncovered to properly cool down after prep.
-Monitor the 2 door freezer in the dining room area. Do not place any open boxes under the vent where the unit has ice build-up.
Note: Discussed addition of sesame as Big 9 allergen. EHS provided PIC with updated poster. Discussed adding allergen information at the salad bar/self service area.
*Repeat violations may be subject to civil penalties.
| Description | Temperature | State of Food |
| WIC: bologna (~1 hr) | 42 °F | Cooling |
| Hot line: patties | 138 °F | Hot Holding |
| Hot line: beans | 165 °F | Hot Holding |
| Hot line: vegetable | 154 °F | Hot Holding |
| Hot line: rice | 158 °F | Hot Holding |
| WIC: bean salad | 41 °F | Cold Holding |
| Hot line: chicken | 165 °F | Hot Holding |
| Hot box: fish | 157 °F | Hot Holding |
| Hot line: rice | 174 °F | Hot Holding |
| Hot dog roller: hotdogs | 141 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink-dispenser | Chemical | 500 | Quat. Ammonium | 86 °F | ||
| Dish machine-not working | ||||||
| 3 compartment sink-sink | Chemical | 200 | Quat. Ammonium | 85 °F |
| Description | Temperature |
| WIC | 41 °F |
| Hot box | 155 °F |
| Hot box | 177 °F |