Food Inspections

BLUEFIN HIBACHI & SUSHI

Inpection Notes

Violation of Code: [511-6-1.05(6)(n)] Dish machine registered 0ppm of chlorine when measured with a chemical test kit. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) Note: Facility will use the (3) Compartment sink to wash, rinse and sanitize equipment until the dish machine is repaired. Corrected On-Site. New Violation. 8-2B Violation of Code: [511-6-1.07(6)(g)] Observed Chlorine Sanitizer inside a Sanitizer bucket measuring more than 200ppm with a chemical test strip. (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P PIC immediately discarded the sanitizer solution and prepared a new solution that measured between 50 - 100ppm. Corrected On-Site. New Violation.

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