28: 3380 Observed the lactic acid sanitizer solution at the 3 compartment sink dispenser was at a toxic level 1130ppm. No sanitizer buckets were made prior to inspection nor was the sanitizer in use at the time at the 3 compartment sink. EHS advised the person in charge to closely monitor and test the solution when employees use wiping clock buckets or manually sanitize dishes at the 3 compartment sink. Person in charge will manually dilute the solution until a technician comes to fix the dispenser or use the high temperature sanitizing dish machine. Corrective Actions: Chemical sanitizers, including chemical sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirments.
28: 3340 Observed a spray bottle of sanitizer disinfectact stored near packaged snacks on the bottom shelf of the serve line. During the inspection the spray bottle was relocated. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
1. Separating the poisonous or toxic materials by spacing or partitioning and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
48: 1350 Person in charge was unable to provide a thermometer or thermolabels to ensure the dish machine is reaching the required temperatures for proper sanitization. Corrective Actions: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:
1. In each wash and rinse tank and
2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
55: 2810 Observed the floors of the walk in cooler are rusted. Corrective Actions: Except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Additional Comments
Discussed with the person in charge: 1. Hair restraints
Food Temperatures
Description
Temperature
State of Food
tater tots
137 °F
Hot Holding
cut cantaloupe
40 °F
Cold Holding
chicken leg 1
148 °F
Hot Holding
chichen leg 2
150 °F
Hot Holding
cut tomato
41 °F
Cold Holding
french toast
137 °F
Hot Holding
garden salad
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wiping cloth bucket
chemical
1875
sink & surface
quaternary ammonium
77 °F
dish machine
high temperature
high temperature
179.4 °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.
