Please monitor to ensure that this level of food safety is maintained. Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection.Sanitizer bucket in back kitchen at 100 ppm chlorine. Information: Dishwashing Methods: 3 compartment sink above 200 ppm chlorine (See violations).Rice hot holding unit: White rice at 200☏. Hot holding unit next to prep-top cooler: Chicken at 170☏. Two degrees, 2☏ (1☌), of tolerance is given based on thermometer accuracy. Information: Hot Food Temperatures 135☏ or (59☌) or warmer required.Bottom: Lettuce head 50☏ (shipment had just arrived per operator). Upright cooler/freezer combo: All food items frozen topside. Saturn upright cooler: Ambient air 35☏, teriyaki sauce 39☏. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Temperature of 41☏(5☌) or colder is required. Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: Observed the use of an in-use dispensing utensil without a proper handle in a bulk item of rice.PIC stored all personal care items under cash register storage (no food was stored in this area). Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically: Observed medicine containers and personal care items improperly stored next to a food prep table.The sink compartment was re-filled to hold chlorine at 100 ppm.
PIZZICATO MURRAY SCHOLLS HOW TO
CORRECTION: Operator was educated on how to use adequate chlorine concentrations. Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically: Observed the sanitizer sink compartment holding chlorine above 200 ppm after several test strips.