Jan 16, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed low temp sanitizing dishmachine at 0ppm chlorine. Advised PIC that dishwasher sanitizer bottle was empty. Replacement of sanitizer was ordered. Advised PIC to remove dishwasher from service until proper sanitizer and sanitizer levels could be obtained.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed rice cooling in ice bath with pan not touching the water of the bath. Inspection began at 2p and rice had began cooling at 130. Advised PIC and cook to remake ice bath with pan submerged to expedite cooling process. Rice cooled to below 70 within the 2 hour timeframe in new ice bath setup and was moved to cooler to complete cooling process.