University Bar and Grill

Food-Contact Surfaces: Cleaned and Sanitized

Observed chlorine mechanical warewashing unit at bar run a cycle with dirty dishes and produce a strength of 25ppm. A strength of 50-100ppm is required for proper sanitaztion. Person in charge primed unit and ran cycle again to produce a strength of 50ppm. 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: Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection.

Priority

Warewashing Facilities, Installed, Maintained, Used, Test Strips

No valid chlorine test strips available for mechanical warewashing units and dispensers. Person in charge to place order and provide photos upon received, prior to re-inspection on 10/19. 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: Corrective Action: Correct prior to next routine inspection. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.