DON AREPACHO

2 findings recorded on Aug 21, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Facility's Chlorine sanitizer concentration observed below required ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC adjusted sanitizer concentration to required ppm.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Facility's Chlorine sanitizer concentration observed below required ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC adjusted sanitizer concentration to required ppm.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed american cheese, ham, cracked boiled egg, and queso blanco cold holding above 41 in prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the foods out of temperature.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed american cheese, ham, cracked boiled egg, and queso blanco cold holding above 41 in prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the foods out of temperature.

   Official report · Item 6-1A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.