SEMINOLE WIND

Observed dish machine not reaching required rinse temp. After running several cycles, rinse temp only reaching 120 degrees. Ensure dish machine rinse cycle reaches required rinse time on information plate. Observed neither bleach nor QAC sanitizer at required chemical strengths in dish machine. PIC scheduled appliance technician and EcoLab representative to repair dish machine immediately. PIC stated staff will use 3 compartment sink to wash dishes until dish machine is working properly.

Observed no hand soap or paper towels at handwash sink in kitchen. Ensure that all handwash sinks are properly equipped with hand soap, paper towels, hot water, trashcan and proper signage. PIC refilled paper towel dispenser and soap dispenser during inspection.

Observed dish machine not reaching required rinse temp. After running several cycles, rinse temp only reaching 135 degrees. Ensure dish machine rinse cycle reaches required rinse time on information plate or uses approved sanitizer to wash dishes. PIC scheduled appliance technician and EcoLab representative to repair dish machine immediately.

Observed several food items above 41 degrees Fahrenheit (see temp log for items). Cold held hazardous (time/temp control) food items must be maintained at 41 degrees Fahrenheit or below while in cold holding. COS- PIC discarded all items and will have coolers serviced immediately.

Observed several food items on buffet below required hot holding temperatures. (See temp log for items). All hazardous food should be held at required hot holding temperatures of 135 degrees or above. COS- PIC tossed or reheated foods to 165 degrees during inspection.