SPARKLES ROLLER RINK OF GWINNETT

4-2B: .05(6)(n)Observed that the in-use sanitizer at the three compartment sink was below the manufacturer's minimum concentration for Quaternary Sanitizer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The employee remade the sanitizer so that it was between 150-400 per the manufacturer's instructions for the sanitizer concentration levels. All dishes that were washed were rewashed and resanitized with the correctly concentrated sanitizer.//

6-1B: .04(6)(f)Observed that the chili and the cheese for the nachos were holding at a temperature below the minimum of 135° F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The chili and the cheese sauce was discarded. The person in charge has ordered new hot holding equipment for the chili and the cheese prior to the inspection. No chili or cheese will be served until the new hot holding unit arrives.//

4-2B: .05(7)(a)1Observed the upper compartment of the ice machine to have a thick black mold like substance where the ice is made and on the plastic shield for the ice maker itself.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(g)Observed ready to eat pepperoni, pre cooked sausage, pre cooked bacon pieces, and hotdogs that were open and being stored in the open top prep cooler without date marking indicating when it was open.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge could effectively communicate when the food items were opened so the packages were allowed to be date marked.//

15B: .05(3)(h),(i)Observed that the facility was using bleach as the sanitizer but did not have testing strips for bleach.// Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf) Corrective Actions: Chlorine testing strips were provided to the person in charge.//

6-1A: .04(6)(f)Observed two trays of bagged cooked chicken wings that were measuring higher than 41° F in the two door refrigerator in the left back storage room. All chicken wings had been cooked the previous night ( see temp log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded all the chicken wings.//