Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) Observation: There is only 10 ppm of chlorine measured on utensils in the dish machine after a cycle. The sanitizer container is half full, but appears nearly clear and expired instead of the normal bright yellow color.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Operator primed regular bleach into the unit and it is now consistently providing 50 ppm chlorine to utensils.
WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a 10-200 ppm chlorine test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 19-Jun-2015
06/12/2015
Routine
EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS Observation: Carbon dioxide tank in basement are not securely chained.
Correction: Securely chain carbon dioxide tanks in basement to reduce risk of safety hazard from damaged tank. Correct By: 10-Jan-2014
FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING Observation: Beverage dispensing nozzle at bar has visible residue inside.
Correction: Clean beverage gun nozzle immediately and at a frequency to prevent accumulation of residues.
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