16: 1890 The concentration of the quaternary ammonium sanitizer solution at the 3 compartment sink and the sanitizer buckets measured less than 100 PPM, according to the manufacture instructions the concentration should be between 150-400 PPM. The person in charge relocated the bottle and stated that an employee might have moved it while cleaning (corrected 300PPM).
Corrective Actions: Ensure sanitizer solution is at the proper concentration to ensure utensils and food-contact surfaces of equipment are being properly sanitized before use after cleaning.
47: 1570 Observed the Horbart reach in refrigeration on line 2 not working properly. Observed a food employee placing salads in the unit. Salads were relocated. Instructed PIC not to place any time temperature control for safety foods in the unit until it gets evaluated by a technician. PIC contacted technician during inspection, technician arrived while EHS is typing the repot. Corrective Actions: Equipment shall be maintained in good repair.
Additional Comments
Discussed the following with the PIC: 1) Monitoring cleanliness of the two fans above prep table. 2) Do not prepare food under fans. 3) Adjust ceiling tile above prep sink. 4) Mop sink
Food Temperatures
Description
Temperature
State of Food
Chocolate Milk (received at delivery)
40 °F
Cold Holding
Chocolate Milk (WIC)
38 °F
Cold Holding
2% Milk ( (received at delivery)
40 °F
Cold Holding
Shredded Cheese (WIC)
40 °F
Cold Holding
2% Milk (line 2)
38 °F
Cold Holding
Strawberry Milk (line 2)
40 °F
Cold Holding
Chocolate Milk (line 2)
39 °F
Cold Holding
Green Beans (WIC)
40 °F
Cold Holding
Vanilla Yogurt
41 °F
Cold Holding
Cheese and Bacon English Muffin
137 °F
Hot Holding
Cut Tomatoes (cut 30 minutes prior)
55 °F
Cooling
Strawberry Milk (received at delivery)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine
High Temperature
164.9
Sanitizer Bucket (EHS)
Chemical
300
Oasis 146 Multi (150-400)
Quaternary Ammonium
80 °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
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.
