Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: Sanitizer was not detected in sanitize-compartment of the 3-compartment sink. Correction: Person in charge added sanitizer to water in 3-compartment sink during inspection and the solution is now at 100 ppm chlorine.
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Walk-in cooler: milk-38F; 2-door cooler: almond milk-37F; 1-door cooler: Wheat grass-40F
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. Steam well: Oatmeal-154F
Information: Dishwashing Methods: 3-compartment sink (see violation above)
Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
03/08/2016
Semi Annual Food
95
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. 2-door under counter cooler: milk-40F; 1-door refrigerator: wheat grass-39F; Walk-in cooler-39F; Freezers--OK
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. No hot food at this time
Information: Dishwashing Methods: 3-compartment sink with 100 ppm chlorine--Good!
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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