TABANKA-A TRINI KITCHEN Inspection – January 19, 2024

High Priority 1

#5High Priority41-18-4

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at three compartment sink 200+ Ppm . Operator diluted rechecked 100 Ppm **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Macaroni pie 56F @2:15 cooling since 1:00 rechecked 55F 2:42pm in covered pans in walk-in cooler operator placed in walk-in freezer. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink.by walk-in freezer cooler operator provided . **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 4

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in kitchen.

#2Basic16-13-5

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explained to operator correct method. Employee set up correctly. **Corrected On-Site**

Corrected On-Site

#3Basic14-12-4

Basic – Utensils in poor condition. Cracked and broken lids stored on clean rack

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Opposite cook line.

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