41: 570 The concentration of the quaternary ammonia in the solution for the wiping cloths measured below 150 ppm during the inspection. That is below the chemical concentration needed for sanitizing counters and other equipment as specified in 12VAC5-421-3380. Corrective Actions: Maintenance was called to adjust the automatic dispensing system for the quaternary ammonia. The chemical concentration in the buckets for the wiping cloths was adjusted to meet levels specified in 12VAC5-421-3380.
Additional Comments
Observed proper hand washing throughout the inspection. The facility has a corporate employee health policy that all team members are provided during orientation. Form 1-B was left as additional information. Permit issued.
Food Temperatures
Description
Temperature
State of Food
Sausage (True fridge #5 MH)
41 °F
Cold Holding
Shredded cheese (True fridge #5 MH)
38 °F
Cold Holding
Fried shrimp
163 °F
Hot Holding
Country fried chicken
190 °F
Cooking
Garlic (True fridge #7 MH)
41 °F
Cold Holding
Tuna salad (True fridge #7 MH)
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
True refrigerator #7 MH
35 °F
True refrigerator #5 MH
38 °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.