16: 1700 (6c) (6d). 3-compartment sink was measured at a concentration of 10 ppm when asked to set up during inspection. Corrective Actions: Person in charge corrected the concentration during inspection. Discussed about using water at a temperature of 75-100F to meet the required concentration. Chlorine sanitizer must be at a concentration of 50-100ppm to properly sanitize.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Milk
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment Sink
chlorine
10
131 °F
3-compartment sink-corrected
Chlorine
50
No records found
Equipment Temperatures
Description
Temperature
2-door RIC
36 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NA
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.