Mar 6, 2025
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
No hot water readily available in any the facility's handwashing stations. Consulted with PIC on facility's hot water heater. PIC stated maintenance call was placed.
4-2B - food-contact surfaces: cleaned & sanitized
Dish machine chlorine sanitizer not at proper minimum strength; further investigation by inspector revealed the facility's solution unable to meet the minimum sanitizing requirements (50ppm); PIC stated that the solution had not been changed for some time; inspector unable to determine strength of solution after utilizing test strips; PIC was instructed to contact manufacturer for resupplies and maintenance to dish machine and to use dish machine only for washing dishes and equipment but shall sanitize utilizing 3-comp. sink.
SANITIZER BUCKETS USING CHLORINE SANITZER DID NOT MEET THE MINIMUM CONCCENTRATION. PIC CHANGED ALL OF SANITIZER BUCKETS.
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Hot water supply not maintained during peak periods.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food.