Observation: The dishwasher was not dispensing 50ppm chlorine as required. On further inspection the dishwasher chemical containers had been switched so that the sanitizer was dispensed properly. The lines were switched back at time of inspection and the chemical pump was primed so that the chlorine levels were acceptable. Further, the dishwasher is old, and based on previous inspection reports, fails regularly.
Corrective Action: If the dishwasher does not dispense 50ppm chlorine during the inspection or can not be properly fixed during the inspection, the restuarant will be closed. There is not a contingency that will enable such a large volume of wares to be washed without a dishwasher due to the number of seats and volume of food produced by the restaurant. Any further violations with respect to the dishwasher will result in ticketing and possibly closure of the restaurant if a suitable solution cannot be met at the time of inspection. Highly recommend providing a new dishwasher or enacting repairs to make the exisitng dishwasher more reliable.
Observation: Also, staff were unaware of proper startup procedures for the dishwasher and do not test the dishwasher for chlorine levels.
Corrective Action: Ensure all staff are trained on dishwasher startup procedures which include testing the dishes with chlorine test strips. This must be completed at the beginning of each shift. This will ensure that the dishwasher is functioning regularly or at least illustrate how often the dishwasher actually fails.
Observation: Some large containers for sauces were stored in the cooler and may or may not reach proper cooling limits.
Corrective Action: Provided operator with a cooling chart with this inspection report to measure the cooling of sauce in these containers to verify that the method is acceptable. Please fill out the chart for the thickest sauce to verify that the method works or apply corrective action if it does not work.