Fogo De Chao Churrascaria

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed bar dishwasher not dispersing chlorine sanitizer. CA advised PIC to maintenance dishwasher. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food items on the floor throughout the main kitchen. CA advised PIC all food items need to be 6” off the ground. At least 6 inches (15 centimeters) above the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed final rinse dial on the dishwasher in main kitchen to not be moving. CA advised PIC to put in a work order to fix the dial. Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

Hot and cold water available; adequate pressure — Inspector Note: Observed lack of hot water in the facility. CA advised PIC to put in a work order. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure