27: 500 The facility has their sani-solution dispenser for quaternary ammonia set to high. The equipment was originally not dispensing enough and a work order was placed to repair. When the maintenance team corrected the issue they over compensated and now the equipment produces too much chemical. The quaternary ammonia was dispensing at ~500ppm. Corrective Actions: The solution must be diluted to be within the manufacturer specifed safe operating range of 150-400ppm. When checking the solution follow the color coded chart, if the strip turns to a bluish color then it is too highly concentrated. Manager on site is aware of the issue and is diluting the solutions. Work order has been put in for them to repair the machine again.
44: 1960 The facility had multiple dish items stacked in the rear in a manner that prevent proper air drying. The pans where tightly stacked on their sides and in somecase had a mild residue of food left on them. Corrective Actions: The manager was made aware of the issue and will correct by allow all dish items to air dry completly before stacking. Ensure that all food contact surfaces are free of any remaining residue before setting up for air drying.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
guacamole
38 °F
Cold Holding
carne Asad
155 °F
Hot Holding
Black Beans
152 °F
Hot Holding
Diced Chicken
167 °F
Hot Holding
Carnitas
40 °F
Cold Holding
Shredded Beef
161 °F
Hot Holding
Corn Salsa
40 °F
Cold Holding
White rice
149 °F
Hot Holding
Pepper Steak
39 °F
Cold Holding
Pico
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani-Bucket
Chemical
500
Quaternary Ammonia
Dish Machine
Chemical
25
Chlorine
130 °F
No records found
Equipment Temperatures
Description
Temperature
Hot Box
165 °F
3-Door Cooler
36 °F
Walk-in Cooler
36 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.