Pasta Brioni

Yes (corrected during inspection) - there was 0-10ppm concentration of chlorine sanitizer in the final rinse cycle of the commercial dishwasher, with necessary use of the primer switch for 90 seconds to ensure consistent flow of chlorine sanitizer (which was at the required 100ppm concentration after use of primer switch). The operator is to check on the commercial dishwasher chemical containers and chlorine sanitizer output each day with recording alongside the daily temperature logs (test strips were available)., , Note: a set of large 2-compartment sinks were available for all manual washing, rinsing, and sanitizing, with hot and cold running water under pressure (with hot water at minimum of 45 degrees Celsius), and with detergent and chlorine sanitizer available.

Yes (corrected during inspection) - there was some accumulation of dirt/dust and old rodent (mouse) droppings in hard-to-reach areas in a cupboard section at the side front bar area, and as well in the small central cupboard in between food equipment at the front buffet counter. The operator is to ensure regular and thorough cleaning of these hard-to-reach areas as often as necessary to maintain sanitary condition in the food premises.