FORTY ONE 44 PIZZA BAR

Observed metal dish scrubber(s) inside of hand-wash sink in main kitchen. CA: handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed scrubbers from hand-sink.

Observed no hand drying provisions at two hand sinks. Ca: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed dish machine near the three-compartment sink chemical sanitizer not reaching the required concentration per ECHOLAB's test strips. Ca: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

Discussed with person in charge to not use the dish machine until it has been serviced and/or has been recalibrated so that it reaches manufacture required chemical sanitizer concentration.