| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed low sanitizer inside of kitchen when using mine and firm's test strips. Sanitizer only registered at 100 ppm during testing by PIC. Per the manufacturers label, the sanitizer must be between 200 to 400 ppm. PIC remade sanitizer several times and was not able to get sanitizer to mix accurately. |
Firm was instructed to make sanitizer manually until issue has been resolved. |
Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed sanitizer dispenser not working properly. After several attempts at making sanitizer, only 100 ppm of sanitizer was dispensed using mine and firm's test strips. I also noted that 3 compartment sinks had no access to cold water. The sink is only dispensing warm/hot water. |
PIC placed work order on issue |
Core (C) |
0 |