Bc Ice Cream # 3

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Get chlorine test strips to test concentration of sanitizer solution

*02 Cold Hold (41øF/45øF or below)

Reach-in cooler observed at 50 F and Food product (Nacho Cheese) read at 55 F>lower temperature keep at 41 F

*19 Plumbing System Construction

Fix/properly fix leak at hand sink/turn water back on

*33 Rinsing procedures - 3 compartment sink

Rinsing procedures>when washing dishes you must wash with soapy water, rinse with plain water and then sanitize with bleach water and let air dry

*39 Microwave safety standards

paint peeling off the surfaces inside the walls must be replace or repair to proper condition

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*28 Date marking > 24 hrs,on site,temp 41F

*12 A food employee shall comply with an exclusion or RESTRICTION

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*24 Food Labeling- with common name of the food

missing food labels on food packages inside cooler units must be have food labeling on food packages inside cooler units

*47 Permit/license posted

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*19 Water & Plumbing in good repair- per code

Water is leaking on valve supplying water to ice cream scoop bin.

*29 Food thermometers--small diameter probe

Please provide a small diameter probe thermometer to both verify internal temperatures of hot dogs and verify hot hold of chili and cheese are maintained at proper temperatures.

*44 Trash can provided for papertowel waste

*28 Date marking > 24 hrs,on site,temp 41F

IN RIC

*45 Premises shall be maintained in good repair

FIX BROKEN FLOOR TILES NEAR WAREWASHING