May 7, 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)
Dishwasher not sanitizing. Changed sanitizer out/bottle empty. Tried to prime, but dishwasher not sanitizing. After washing in 4 compartment sink or washing in dish machine, use 4 comp. sink to sanitize utensils to 200-400 ppm quat. Sanitizer for dish machine is chlorine. Cl- too low. Using the 3-4 comp sink to COS. Kitchen closed during inspection.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Cooling methods not adequate - tall plastic containers used for potato salad, pimento cheese, and chicken salad. These were moved into shallow metal pans and pans onto ice then placed into cooler to COS. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH rules 511-6-1 .04 6 d using one or more of the following methods depending on the type of food being cooled: i) placed in shallow pans ii) separating the food into smaller portions iii) using rapid cooling equipment iv) stirring food into a container placed into ice bath...adding ice as ingredient...using containers that facilitate heat transfer...or other effective means.