GAME CHANGER

Observed several TCS foods in the prep top cooler and cooler drawers below to be cold-holding between 47F-53F. See temp log.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Note: PIC voluntarily discarded all TCS food items that were cold-holding above 41F.

Observed the warewashing machine in the main kitchen area and the upstairs bar to have a chlorine concentration of 0ppm.

A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

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)

Note: PIC will call appropriate personnel to come and have dish machine repaired. PIC will have employees to used 3-compartment sink until dish machine is repaired.

Both hand sinks in the rest room were observed to have hot running water that measured less then 100 Degrees Fahrenheit. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf.

The dish washing machines in the kitchen and bar both measured more than 100ppm of chlorine when tested with a chemical test kit.
511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P . Note: Facility will use the (3) compartment sink to wash, rinse and sanitize all equipment until the dish machines are repaired.