Cold Beers & Cheeseburgers

Inspector notes: Observed mechanical warewashing equipment recently used with chlorine sanitizer measured at 0ppm at time of inspection. PIC requested maintenance to look at machine. Staff instructed to use 3 bay sinks with quaternary ammonia (quat) until warewashing equipment can apply appropriate concentration of sanitizer. Measured quat at 200ppm. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels

Inspector notes: Observed active warewashing at time of inspection. Observed low temperature chemical warewashing machine using chlorine sanitizer at the bar dispensing chlorine concentration less than 50ppm. PIC drained and primed unit and unit observed dispensing 100ppm at time of inspection. Observed mechanical warewashing machine in the back dispensing chlorine sanitizer of 0ppm and temperature measured 145.6'F. PIC put a work order in at time of inspection. Sanitizer was set up at 3-comp sink with chlorine sanitizer concentration of 100ppm, by PIC. All warewashing in the kitchen will be done at 3-compartment sink until unit has been fixed. All food contact surfaces improperly washed and sanitized were washed, rinse, and sanitized at time of inspection. Chlorine sanitizer solution shall be 50-100ppm. Fix unit prior to re-inspection on 06/19/25

Inspector notes: Observed chemical warewashing unit located at the bar dispensing chlorine concentration of 0ppm. Chlorine sanitizer solution shall be between 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC replaced sanitizer hook-up with new container of chlorine sanitizer. Warewashing machine observed dispensing chlorine sanitizer solution of 100ppm at time of inspection