Barton House II

Violations (3)

• 16CriticalCorrected on site

  Food-Contact Surfaces: Cleaned and Sanitized

  PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the low temp mechanical dish machine with a concentration of 0 ppm chlorine on recently washed dishes in the machine. The dish machine was ran though another cycle and the chlorine concentration remained at 0 ppm, verified with inspector and person in charge's (PIC) test strips. PIC replaced the empty container of chlorine. The sanitizer line was primed several times until the chlorine sanitizer concentration tested between 50-100 ppm. PIC will have recently washed dishes rewashed, rinsed, and sanitized. Discussed routinely testing the chlorine in the dish machine, logging the concentration, and making corrections, before it is used to sanitize dishes. PIC will begin to use the log in the ware washing area and also train employees to test and log the concentration. Corrective Action: Corrected at time of inspection.

  Priority

• 28CriticalCorrected on site

  Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

  PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: Observed the kitchen counters being sanitized with a chemical from a spray bottle labeled as a disinfectant, OdoBan, which is not an approved sanitizer for food-contact surfaces (according to the label) and contains unapproved ingredients such as fragrance. The spray bottles are filled from the chemical dispenser at the mop sink. PIC will discontinue use of the unapproved chemical. There is a quat sanitizer dispenser at the 3-compartment sink, that is approved for food contact surfaces, with a concentration of 200 ppm (suggested range of 150-400 ppm). Sanitizers used on food contact surfaces must be approved, be testable, and have the correct chemical concentration. Chemicals containing ingredients that are not approved for food contact surfaces can leave a toxic residue on surfaces. Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A)Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Corrective Action: Corrected at time of inspection.

  Priority

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand soap available at the handwashing sink in the ware washing room. PIC provided hand soap. Discussed the importance of handwashing. Facilities must be maintained in a condition that promotes handwashing. Hand washing sinks must always be stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.