- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no chlorine test papers to monitor sanitizer concentration in dishwashing machine, which shall be 50 to 100 ppm.
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08/19/2015 | Physical Recheck |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The dishwashing machine does not sanitize by heat (there is no booster heater and the water temperature does not get above 135 degrees) and the dishwashing machine does not sanitize by chemical (there is only detergent and rinse chemicals, there is no third line connected to sanitizer), therefore dishes and equipment are not being sanitized.
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08/05/2015 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
- No direct connection between sewage system and from culinary equipment
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
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08/14/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
There is no digital, instant-read food thermometer with thin-diameter probe to monitor temperatures of thin foods - repeat violation.
- Mechanical warewashing equipment, hot water sanitizing temperatures
After nearly an hour, the dishwashing machine did not reach 150 degrees wash and 180 degrees rinse temperatures - the machine was also run through 3 cycles.
- Warewashing equipment
cleaning agents and wash solution temperatures
- No direct connection between sewage system and from culinary equipment
The drain line from the new dishwashing machine is directly connected to the main sewer line.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
There is no flow pressure device on the incoming freshwater line.
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07/11/2013 | Routine |
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