|Violation Description||Comments||Points Lost (out of 100)||Comply By||Complied On|
| PROPER SANITIZATION, TEMPERATURE, CHEMICALS||A minimum of 50 parts per million (ppm) available chlorine as hypochlorite is required for sanitization with use of chlorine. If Iodine is used, a concentration of 12.5 - 25 ppm must be used and the pH must remain below 5.0 Quaternary ammonium compounds must be used according to the manufacturers label. AMC 16.60.420.C.2
Until the dish machine is properly sanitizing the dishes, fill the 3rd compartment of the 3 compartment sink with a sanitizer solution and submerse the dishes after they have been run through the dish machine.
| WIPING CLOTHS CLEAN, USE RESTRICTED||The operator of a food establishment shall ensure that moist cloths used to wipe utensils and food-contact surfaces of equipment are clean, rinsed frequently in an approved sanitizing solution, and are used for no other purpose.
The operator of a food establishment shall ensure that wiping cloths used to clean nonfood-contact surfaces of equipment such as counters, dining table tops, and shelves are clean, rinsed frequently in an approved sanitizing solution, and are used for no other purpose. AMC 16.60.420.A.11.b