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16: 1700 (6c) (6d). 12VAC5-421-1700 (6d). Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness. Sanitizer dispenser of the dishwashing machine was observed not properly dispensing chlorine solution. Observed solution at 0 ppm from the dispenser.
Corrective Actions: If a chemical sanitizer is generated by a device located on site at the food establishment it shall be used as specified, shall be produced by a device that is operated, and maintained in accordance with manufacturer's instructions. Correction: PIC added bleach solution to the chlorine container in the case that the solution was diluted. EHS held the sanitizing primer button to clear air bubbles from the piping. After this was done, the chlorine concentration read 100 ppm. Suggest having a professional come and check the dishwasher and adjust correctly.
22: 0820 (A2) 12VAC5-421-820 (A2). Time/temperature control for safety food; hot and cold holding. The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device, in the middle open-top deli cooler: sliced tomato (50°F); sliced cucumber (53°F); lettuce (45°F). PIC is aware that unit is not allowing adequate cold holding but confirmed food items were only put there for lunch service, so less than a total of 2 hours.
Corrective Actions: Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Corrections: PIC relocated all the food items to another refrigeration unit and will have this unit repaired.
28: 3380 12VAC5-421-3380. Sanitizers, criteria. The chlorine concentration of the sanitizing solution in the sanitizing bucket in the kitchen area was measured at greater than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. PIC confirmed the chlorine solution was used to wipe food contact surfaces in the kitchen.
Corrective Actions: Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces. EHS provided handout outs for proper chlorine sanitizer preparation. Corrections: PIC diluted the sanitizing bucket until the chlorine concentration read 50 ppm. PIC shall ensure that sanitizer solutions are made according to the manufacturer instructions and use test strips to check concentration each time a bucket is prepared.
47: 1570 12VAC5-421-1570 (A). Good repair and proper adjustment. The following equipment was observed in a state that needs repair and in a condition preventing the equipment to be used as designed: 1) middle open-top deli refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less; 2) 1-door freezer and chest freezer with excessive ice build-up inside units; and 3) the walk-in freezer with ice build-up on the left side of the evaporator unit.
Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements. Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the cold-holding units to restore a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Send workorder to EHS once repaired.
53: 2920 12VAC5-421-2920. Toilet rooms, enclosed. Toilet room door is not tight fitting. EHS observed the female restroom to have a self-closing door that does not fully close.
Corrective Actions: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Ensure the door is repaired to allow it to fully close.
Discussed with Person in charge (PIC):
-PIC showed receipt of CFPM exam purchase and will complete exam within 60 days. Send certificate to EHS once completed. EHS gave poster on Spanish ServSafe class to be held on March 25 and recommended sign up for the class.
-Employee Health policy. EHS gave 1B form. Have each employee sign a copy and keep on file in the facility. EHS verified poster on Employee Health.
-Vomit and Diarrheal Clean-up procedure. Keep a copy of procedure and have readily available upon request. EHS verified poster on clean-up.
-EHS provided cooling procedures, updated allergen information, Vomit clean-up poster, Employee Heath poster English, time as a public health control, and three-compartment sink set-up. Discussed posting the information in an area where all staff can easily view the information.
-Frequently check sanitizer concentration of dishwasher and sanitizing buckets using test strips. Recommend having a professional come and check the dishwasher and adjust correctly.
-Ensure only scoops with handles are stored inside bulk food containers, with their handles up so the handle do not have direct contact with food.
-When facility is scheduled to do an upgrade, recommend installing coving around the entire kitchen floor/wall joint.
Thank you for your time!
| Description | Temperature | State of Food |
| Half and half (WIC) | 38.5 °F | Cold Holding |
| Tomato sauce (steam table) | 178 °F | Hot Holding |
| Parmesan cheese (WIC) | 39.1 °F | Cold Holding |
| Lettuce (WIC) | 36.9 °F | Cold Holding |
| cheese (receiving) | 32 °F | Cold Holding |
| cheese (2-door refrigerator) | 38 °F | Cold Holding |
| lettuce (middle open top deli cooler) | 45 °F | Cold Holding |
| Chicken (2-door refrigerator) | 37.2 °F | Cold Holding |
| Salami (open top deli cooler) | 39 °F | Cold Holding |
| Ham (2-door refrigerator) | 35 °F | Cold Holding |
| Lettuce (receiving) | 37 °F | Cold Holding |
| Ricotta (WIC) | 39 °F | Cold Holding |
| Meatballs (steam table) | 135 °F | Hot Holding |
| sliced cucumber (middle open top deli cooler) | 53 °F | Cold Holding |
| Mozarella (open top deli cooler) | 38 °F | Cold Holding |
| Green peppers (WIC) | 37.9 °F | Cold Holding |
| Meat sauce (2-door refrigerator) | 38 °F | Cold Holding |
| Pizza sauce (open top deli cooler) | 36 °F | Cold Holding |
| sliced tomato (middle open top deli cooler) | 50 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizing bucket | Chemical | 200 | Chlorine | |||
| Dishwasher | Chemical | 0 | Chlorine | 129.6 °F | ||
| Sanitizing bucket (after corrected on-site) | Chemical | 50 | Chlorine | |||
| Dishwasher (after corrected on site) | Chemical | 100 | Chlorine | 129.6 °F |
| Description | Temperature |
| Walk-in freezer | 10 °F |
| Walk-in cooler (WIC) | 40 °F |
| Open top deli cooler (left) | 38 °F |
| 2-door refrigerator | 38 °F |