Oct 16, 2025
Followup
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 the warewashing machine at Bar 2 with a concentration of 0ppm after running the machine 3 times. CA: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P (Or have the concentration of the chlorine between 50ppm and 100ppm. 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) COS: The bartender switched the tubing for the sanitizer and the detergent so that the chlorine can sanitize the utensils at the last step.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed ice scoop at Bar 2 next to soda dispensery unclean to the touch; alcohol swab was wiped on the scoop and a dark gray substance was wiped off of the scoop. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC: Bar 1 was closed during the inspection, however all utensils and equipment must be clean even when not in use. The scoop was placed with the unclean utensils for washing, rinsing, and sanitizing.