4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed automatic dishwasher not reaching required temperature of 120°F for sanitizing with chemicals. Dishwasher ran four times while EH was present. Highest temperature reading was 111°F during final rinse/sanitize. PIC will use 3-compartment sink until dishwasher is operating properly.
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) foods in the walk in cooler above 41°F. See temperature log for said items. TCS food must be held at 41°F or below. EH recommends PIC to check the setting on the WIC. PIC stated he does not know what it is set on. Recommend that the WIC is monitored daily to assure TCS foods are being held at 41°F or below. EH went back into WIC to take temps of items on top shelf and in back of the cooler. Everything still 41°F or above. WIC has a lot of items and large containers, possibly too much product to maintain temperature. PIC and Hector will have all items used by end of day. Will put on ice until then.
