A warewashing machine is not operated according to the manufacturer's instructions. Dishwasher had 0ppm of chlorine. Repair dishwasher to function properly. Operator will hand sanitize all equipment until repairs can be made. A warewashing machine and its auxiliary components shall be operated and maintained as specified in this rule.
10/30/2015
Standard Inspection
Food employee was demonstrating good hygiene practices.
Hand washing facilities are properly supplied.
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Hand washing facilities are adequate, conveniently located and accessible for employees.
The person in charge is Certified in Food Protection
Observed hot foods being held at 135°F or above cold foods being held at 41°F or below.
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
Equipment food-contact surfaces and utensils were not being sanitized. Dishwasher is not sanitizing. Operator will hand sanitize all equipment until repairs can be made. Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
Toxic materials are properly identified and stored.
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