06/23/2022
Inspection, Routine
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16 - Foodborne Illness Risk Factors |
Food contact surfaces; cleaned & sanitized |
Inspector Comments:
The concentration of sanitizer coming out of the three-compartment sink chemical tower and used to sanitize food-contact surfaces was approximately 100 ppm quaternary ammonium (acceptable range 200-400 ppm).
Corrective action: A kink was observed in the line, removed, and the concentration was corrected to be approximately 200 ppm.
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22 - Foodborne Illness Risk Factors |
Proper cold holding temperatures |
Inspector Comments:
Cut tomatoes, shredded cheese, and cut lettuce (47-54°F) on ice at the grill area were greater than 41°F.
Corrective action: A proper ice bath with water was made to keep foods at the proper temperature.
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41 - Good Retail Practices |
Wiping Cloths; properly used & stored |
Inspector Comments:
The concentration of wiping cloth solution in the kitchen sanitizer buckets was approximately 100 ppm quaternary ammonium (acceptable range 200-400 ppm).
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53 - Good Retail Practices |
Toilet facilities: properly constructed, supplied, & cleaned |
Inspector Comments:
Toilet paper was not available at the men's restroom toilet.
Corrective action: Toilet paper was supplied.
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