Tuesday June 19th, 2018 3:51PM

Food Inspections


Inspected by: Laurie Wentworth
Inspection Date: 05/16/2017
Inpection Notes

Violation of Code: [511-6-1.05(6)(m)] Hot water sanitizing dishmachine final rinse pressure above required 5 - 30 psi - final rinse pressure at 60 psi. When pressure is so high water may Repeat Violation. 12C Violation of Code: [511-6-1.04(4)(m)] No detectable sanitizer in cloth storage containers in prep areas. COS: There was a problem with the hose in the automatic dispensing unit from chemical bottle change yesterday. Hose unscrewed and put in again and unit began dispensing. Buckets all refilled with 200 ppm Quat sanitizer. Corrected On-Site. New Violation. 14B Violation of Code: [511-6-1.05(10)(a)] Tableware/kitchenware/utensils all being stacked/stored wet after being run through dishwasher. Air dry before stacking/storage. New Violation. Remarks Discussed needing side shields for self-serve food bar - cold and hot bars. The hot bar has domed lids over foods and if domed lids are always used, then side shield would not need to be installed on that end of the food bar. Discussed purchasing a digital max temperature thermometer to monitor the final rinse temperature of the hot water sanitizing dishmachine instead of using the mercury filled max temp thermometer. Final rinse temperature of hot water sanitizing dishmachine 172F (must be at least 160F on max temp thermometer.

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