CONCENTRATION OF CHLORINE IN SANITIZER BUCKET AND SPRAY BOTTLES IS GREATER THAN 200 PPM. USE TEST STRIPS TO DETERMINE PROPER CONCENTRATION OF 100 - 200 PPM.
HOT WATER TEMPERATURE IN CLASSROOM WAS 123F. REDUCE HOT WATER TEMPERATURE AND MAINTAIN AT 120F OR BELOW.
MILK, 53F AND COTTAGE CHEESE AT 48F IN REFRIGERATOR. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
REPAIR DAMAGED WALL ABOVE 2 COMPARTMENT SINK. RECOMMEND INSTALLATION OF FRP (FIBERGLASS REINFORCED PANELS) ON WALL TO PREVENT WATER DAMAGE.
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Jan 26, 2009
88
HOT WATER RINSE IN DISH MACHINE WAS 137F. PROVIDE SERVICE FOR MACHINE SO IT PROVIDES AT LEAST 160F AT DISH LEVEL. SERVICE WAS CALLED DURING INSPECTION. DO NOT USE MACHINE FOR WASHING DISHES UNTIL IT IS REPAIRED.
HOT WATER TEMPERATURE IN CLASSROOM WAS 123F. REDUCE HOT WATER TEMPERATURE AND MAINTAIN AT 120F OR BELOW.
REPAIR DAMAGED WALL ABOVE 2 COMPARTMENT SINK. RECOMMEND INSTALLATION OF FRP (FIBERGLASS REINFORCED PANELS) ON WALL TO PREVENT WATER DAMAGE.
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Jul 15, 2010
97
CHLORINE CONCENTRATION IN KITCHEN SANITIZER SPRAY BOTTLE WAS GREATER THAN 200 PPM. USE TEST STRIPS TO PREPARE CHLORINE SANITIZER WITH A CONCENTRATION OF 100 TO 200 PPM.
HOT WATER RINSE IN DISH MACHINE WAS 137F. PROVIDE SERVICE FOR MACHINE SO IT PROVIDES AT LEAST 160F AT DISH LEVEL. SERVICE WAS CALLED DURING INSPECTION. DO NOT USE MACHINE FOR WASHING DISHES UNTIL IT IS REPAIRED.
THE HOT WATER TEMPERATURE IN TOT 1 AND TOT 2 ROOMS WAS AT 122F. LOWER WATER TEMPERATURE TO NOT EXCEED 120F.
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