Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
There was no independent means of measuring the sanitizing rinse cycle of the main kitchen high temperature dish machine at the time of inspection. Provide thermometer stickers or a maximum registering thermometer to ensure dish machine is reaching sanitizing rinse temperature and maintain this device on site at all times.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Curry Sauce and raw chicken were observed cooling in the Walk In Cooler with lids and cling film tightly covering the containers. The curry sauce was also cooling in a deep container. Discussed with Chef that foods that are cooling should be uncovered and in thin pans to most rapidly cool. Chicken was uncovered and curry sauce was re-panned into a thinner pan to cool uncovered in the Walk In Cooler. Cool foods in thin pans that are uncovered and unstacked for safest, most rapid cooling.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
There was no independent means of measuring the sanitizing rinse cycle of the high temperature dish machine at the time of inspection. Provide either temperature indicating stickers or a maximum registering thermometer to ensure that the sanitizing rinse cycle heats dishes to 160F or higher at all times. Maintain on site at all times.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Hand soap was not provided at handwash sink by the cook line in the kitchen area at the time of inspection. Hand soap dispenser was observed broken off the wall and staff were not using the handwash sink and having to walk to another sink to wash their hands. Provide soap at handwashing station and maintain at all times to ensure that employees are encouraged to wash their hands frequently during operating hours.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
Chlorine sanitizer in the low temperature bar dishwasher was measured at 0PPM at the time of inspection. Discussed with Person In Charge that according to data plate on dishwasher, the minimum effective sanitizer concentration for the dish machine is 50PPM. Bar dishwasher was run over several cycles and the chlorine pump was primed with each cycle but machine did not reach 50PPM chlorine. Person In Charge requested service from dishwasher maintenance company immediately. In meantime while bar dishwasher waits to be repaired, use alternative sanitizing means, either the 3 basin sink at proper quat concentration, or the high temperature dish machine in the main kitchen. Once bar dishwasher has been repaired and sanitizer is dispensing 50PPM chlorine, dishwasher can be used again. Keep chlorine sanitizer concentration at 50PPM at all times to be safe and effective.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.