Oct 17, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed kitchen dishwasher as well as bar dishwasher reading 0ppm chlorine. After a few more cycles and manual sanitizer feeding the readings were 25ppm. After running a third cycle on the dishwasher in the kitchen the final reading was 50ppm.
CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration / Range / Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
25-49 / 120 (49) / 120 (49) 50-99 / 100 (38) / 75 (24) 100 / 55 (13) / 55 (13)
Discussed with PIC to service the dishwashers as soon as possible. Until the dishwashers are fixed to use a three compartment sink using the proper steps of "wash rinse and sanitize".
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(8)(b) - hot water and chemical-methods(p)
Observed an employee rinsing a stainless steel bowl using pre-rinse sprayer, then take it back to the line to be used.
CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 30 seconds for other chemical sanitizing solutions like QUAT.
COS: Employee was asked to bring the stainless steel bowl back to be properly washed using the proper steps of "wash, rinse, sanitize". EHS provided the "wash, rinse, sanitize" poster.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed one live fly in the kitchen as well as numerous alive fruit flies. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
- Routinely inspecting incoming shipments of food and supplies;
- Routinely inspecting the premises for evidence of pests;
- Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;
- Eliminating harborage conditions.