Observation: Quats sanitizer in spray bottles recorded sanitizer concentration of 50ppm.
Corrective Action: Increase Quats sanitizer concentration to 200ppm.
Observation: Dishwasher was not providing any detectable sanitizer in sanitizing rinse cycle.
Corrective Action: Repair dishwasher to provide minimum 100ppm chlorine in rinse cycle. Provide test strips to monitor dishwasher sanitizing rinse concentration on a daily basis. Until dishwasher is repaired, operator will spray washed dishes with 100ppm chlorine spray, and allow to air-dry.
Observation: 1) Foods (sandwiches, samosa, salad) in front refrigerated display case recorded temperatures between 8C and 10C. Thermometer inside cooler displayed temperature of 12C (temperature display on unit indicated cooler was in defrost mode). 2) Thermometer inside front display cooler, was difficult to read.
Corrective Action: 1) Refrigerated foods must maintain temperature of 4C, or colder. Adjust front refrigerated display cooler, to ensure foods maintain temperature or 4C, or colder. EHO will come back later in day, to monitor fridge temperature when no longer in defrost mode. 2) Provide accurate working thermometers inside all refrigerators. Monitor refrigerator temperatures daily.
Observation: Food Safety Plan on file for this premise, indicates soups will be cooled, by transferring hot soups to shallow pans (2 inches) and pan placed in ice bath. However, this premise no longer has an ice machine, thus this method of cooling can no longer be utilized.
Corrective Action: Hot soups will be cooled, by transferring hot soup to smaller containers and submersing ice wand into middle of container to ensure liquid is cooled from 60C to 20C within 2 hours maximum. Once hot soup temperature is reduced to 20C within 2 hours, then soups will be transferred to refrigerator to cool from 20C to 4C, in less than 4 hours. Operator will purchase ice wand for this purpose.