Studio 299 - Center for the Arts
75 The Terrace, Willow Creek
Tuesday, Nov. 3, 2020 (3 violations)
Routine Inspection
22. Hot and Cold Water Available
Conditions Observed: Hot water at the 3-compartment warewash sink was measured at a maximum of 107.9° F. This was corrected on site; the PIC was able to contact a plumber and have the on-demand hot water heater settings adjusted to bring the water temperature above 120° F. Thank you for your prompt attention to correcting this violation.
ROACHY SAYS:
“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: Chlorine sanitizer solution is used for warewashing (and was measured at an acceptable concentration by the inspector), but only QT (quaternary ammonium) sanitizer test strips were available on site during the inspection. Please obtain the appropriate test strips for measuring the concentration of the chlorine sanitizer solution.
ROACHY SAYS:
“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”
39. Thermometers provided and accurate.
Conditions Observed: No probe thermometer was available on site during the inspection. Please ensure that a probe thermometer suitable for measuring the temperature of food is obtained and kept on the premises.
ROACHY SAYS:
“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”
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