VINO VENUE

Nonfood-contact surfaces clean — Inspector Note: Interior bottom of the drawer cooler observed with build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with Chef to clean well

Food-contact surfaces: cleaned & sanitized — Inspector Note: Dishmachine in the main kitchen reading 0ppm chlorine on metal pans. COS: dishmachine was primed several times and the well was emptied, now reading 100ppm chlorine. CA: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; 50ppm chlorine *Note other dishmachine (not in use) in the cooking classroom was 0 but once primed was 50ppm chlorine.