Chattahoochee Country Club

Inspector notes: Observed high temperature dish machine in main kitchen to reach peak final rinse temperature of 163°F. High temperature dish machines shall have a final rinse temperature between 180°F-194°F. Corrective Actions: PIC discontinued use of high temperature dish machine and stated all equipment will be manually washed, rinsed, and sanitized until dish machine is repaired.

Inspector notes: Dish machine chlorine sanitizer not at proper minimum strength at bar area. Observed to be ~10ppm. Chlorine sanitizing solution in dish machine shall have a minimum concentration of 50 ppm. Corrective Actions: PIC discontinued use of dish machine and ensured all glasses would be manually washed, rinsed, and sanitized at 4-compartment sink in main kitchen.

Inspector notes: Observed wash solution in low temperature dish machine to be less than 120°F in bar area. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Corrective Actions: PIC discontinued use of low temperature dish machine and stated all glasses will be washed, rinsed, and sanitized in 4-compartment sink in main kitchen until dish machine is repaired.

Inspector notes: Observed incorrect chemical test kit provided when using chemical sanitizer at warewashing machine. PIC provided QAC test strips for use at low temperature dish machine that utilizes chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective Actions: PIC stated chlorine test strips would be ordered.

Inspector notes: Observed water at 2-compartment prep sink to reach peak temperature of 106°F. Observed faucet #1 at 4-compartment sink to reach peak temperature of 108°F and faucet #2 had no hot water available. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Corrective Ac...