Barton House

Inspector notes: Observed the low temp mechanical dish machine with a concentration of 0 ppm chlorine on recently washed dishes in the dish machine. The dish machine was ran through additional cycles and the chlorine concentration remained at 0 ppm, verified with inspector's test strips. The container of chlorine was empty. After replacing the chlorine and priming, the sanitizer concentration was between 50-100 ppm. PIC will have recently washed dishes rewashed, rinsed, and sanitized. Discussed testing the chlorine concentration, before it is used to sanitize dishes

Inspector notes: Observed a deep, covered plastic container of chicken and noodles, cooling from the previous day in the reach-in refrigerator, with an internal temperature of 45-46F, probe thermometer, verified by PIC. PIC discarded the chicken and noodles, see embargo form. Deep, covered, plastic cambros are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer. Discussed using the reach-in freezer to cool food rapidly. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. The Food Code provision for cooling provides for cooling from 135F to 41F in 6 hours: 135F-70F in the first 2 hours; 70F-41F in the next 4 hours