16: 1890 The low temperature dish machine is not dispensing sanitizer. Corrective Actions: Food contact surfaces shall be sanitized before use, after cleaning. Use the 3 basin sink to clean & sanitize food contact surfaces until repairs to the low temp dish machine are made and it is able to sanitize food contact surfaces.
Additional Comments
Note: Replace Quat test strips for the three basin sink. Test strips have been compromised (got wet).
Note: Kitchen is very clean - walk-in cooler is very organized and very clean.
Food Temperatures
Description
Temperature
State of Food
Beef Jefe
40 °F
Cold Holding
Chicken Tinga
40 °F
Cold Holding
Chicken Tinga
172 °F
Hot Holding
Beef Jefe
168 °F
Cold Holding
Salsa
40 °F
Cold Holding
Babiria
168 °F
Hot Holding
Cut tomato
40 °F
Cold Holding
Babiria
40 °F
Cold Holding
Fresh Queso
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Low Temperature Dish machine
Chemical
0
Chlorine
149 °F
No records found
Equipment Temperatures
Description
Temperature
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.