Food Inspections

Curt's Restaurant

Inpection Notes

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed low temperature dish machine to have chlorine sanitizer concentration of 0 ppm (parts per million) after measuring 2 separate cycles and manually priming sanitizer. Chlorine sanitizing solution shall have minimum concentration of 50 ppm. Corrective Actions: PIC (person in charge) contacted owner of restaurant to contact Ecolab to have a representative service the dish machine. Manual warewashing in 3-compartment sink was setup to wash, rinse, & sanitize all dishes/equipment until Ecolab can service the dish machine. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed shredded cheese fully covered while in cooling state in walk-in cooler after being used for preparation. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC (person in charge) uncovered shredded cheese to allow proper heat transfer. See temperature log for cooling curve.

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