| Facility Type: | Fast Food Restaurant |
| Inspection type: | Risk Factor Assessment |
| Inspection date: | December 21, 2012 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 0 |
Definition of critical and non critical violations
| Code | Observation / Corrective Action |
| 46-36(a) | Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. The manager arrived approximately 10 minutes after the beginning of the inspection. The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.  |
| 4-703.11(C) | Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114). The unit was not being used at the time of this inspection. The sanitizer is dispensing at below 50ppm chlorine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. The unit was adjusted during today's visit and began dispensing chlorine sanitizer at 100ppm |