MIRKO PASTA AND PIZZA

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed quat sanitizer used at bar ware-washing machine (Noble Warewashing UL30). Machine manual states "you must ensure an appropriate chlorine-based sanitizer is used in the final rinse line" and data plate on machine states minimum chlorine level of 50ppm. CA: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Correct by 1/23/26 - send proof of correction to inspector email Do not use bar ware-washing machine until low-temp, chlorine sanitizer for it is acquired. Rinse machine a few cycles before use for dishes.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a dishwasher machine in bar area measure 0ppm chlorine (after a few attempts). CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Concentration / Range / Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 / 120 (49) / 120 (49) 50-99 / 100 (38) / 75 (24) 100 / 55 (13) / 55 (13) Discussed with PIC to service the dishwasher as soon as possible. Once serviced, email proof of the chemical readings. In the meanwhile, use the three compartments sink to wash the bar dishes.