IveyCooper Liquid Penetrant Inspection Report …...IveyCooper SERVICES, LLC Liquid Penetrant Inspection Report Report Number:140132A Page 2 of 13 2815 Belle Arbor Ave Chattanooga,

Ivey CooperSERVICES, LLC

Liquid Penetrant Inspection Report Report Number:140132A

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Rev: Acceptance Standard:

Portable

Material/Lighting and Inspection Information Section2 seasoned, 2 un-seasoned

Date:

ataD droceR - deificepS enoN5

BlackWhite

X

Surface Conditions:

N/AJob Location: Chattanooga, TNCustomer Job #: PO 59077ICS WO#: 140132 Drawing Number:

2/18/2014

Inspection Procedure: ICS QOP 9-PT-1

Customer: Lodge Manufacturing

Remarks

Number of Indications - Size

Material Type:

Verification on record

Light Meter

Post-Intensity (µW/cm²): > 1000 µW/cM2Post-Intensity (Foot-Candles):

Weld Identification or Part Number

Con

ditio

n

Acc

ept

Pre-Intensity (µW/cm²):

11F017 Certification #:

Lighting Type Section

Form c (Water Suspendable)Form d (Nonaqueous)

Not Used

Method A (Water Washable)Method B (Post-Emulsifiable Lipophilic)

> 1000 µW/cM2

Pre-Intensity (Foot-Candles):

Method C (Solvent Removable) Method D (Post-Emulsifiable Hydrophilic)

Penetrant TypeX

Removal MethodType I (Fluorescent)Type II (Visible)

Certification #:

Developer Type

Skillet 10SK B√√

Alig

ned

Rej

ect

Cra

ck

Lap

L.O

.F.

Poro

sity

Seam

Slag

Type of Discontinuity

Dia

met

er

Leng

th

Und

ercu

t

Line

ar

Rou

nded

SeasonedUn-seasonedUn-seasoned

SeasonedSkillet 10SK COval LJ05H3 D

Skillet 10SK A

√√

1 ≥ 1/16", 2 @ 1/32",

1@1/8", 1@3/32", 2@1/16", 7@1/32"

1@1/8", 3@1/16", 11@1/32"

1@1/16", 4@1/32"

Diameter:

Sensitivity Level:(Type I only)

3

Certification #:

X

Lighting Equipment

Fixed

Length: NA

Form a (Dry Powder)Form b (Water Soluble)

Cal Date:Serial:Model:

Cal Due:

Spectroline1519510 and 1519511

3/20/20133/20/2014

Structure: 10" Cast Iron Skillets, 13" OvalThickness: Approx 1/8" to 3/16"

XX

Cast Iron10" and 13"

David W. Ivey III

ASNT 67926Certification Number Authorized Inspector

Customer Reviewer

Sketch/Drawing/Location of Discontinuity Images Attached: X Yes No

12 Photos Attached

Note 1 Inspect per QOP 9-PT-1, except use no developer and do not post clean items. Document size and number of indications. Send items thru commercial dishwashing cycle and re-inspect inside surface with blacklight (do not preclean or use dye for this inspection) and again record size and number of indications observed.

Note 2 Initial inspection revealed all samples have numerous small indications ≤ to 1/64" in diameter. The unseasoned samples displayed 4-6 times the number of small indications as the seasoned samples. (These small indications were too numerous to count.)

ICS Technician (Print) ICS Technician (Sign) Level

2815 Belle Arbor Ave Chattanooga, TN 37406Phone: (423) 493-0097 Fax: (423) 698-1625 Form 6/30/13



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Liquid Penetrant Inspection Report Report Number:140132B

Page 1 of 5


Portable

Structure: 10" Cast Iron Skillets, 13" OvalThickness: Approx 1/8" to 3/16"

XX

Cast Iron10" and 13" Length: NA



Cal Due:


3/20/20133/20/2014

Diameter:


3

Certification #:

X

Lighting Equipment

Fixed

1 @ 1/16", 2 @ 1/32", See note 3

2 @ 1/32, See note 3

Reinspection after WashReinspection after Wash

SeasonedSeasoned

Skillet 10SK A √√

Alig

ned

Rej

ect

Cra

ck

Lap

L.O

.F.

Poro

sity

Seam

Slag


Dia

met

er

Leng

th

Und

ercu

t

Line

ar

Rou

nded

Oval LJ05H3 D



Not Used


> 1000 µW/cM2



Penetrant TypeX


Certification #:

Developer Type


11F017 Certification #:

Drawing Number:2/19/2014



Remarks


Material Type:


Light Meter



Con

ditio

n

Acc

ept

Material/Lighting and Inspection Information Section2 seasoned, 2 un-seasoned

Date:


BlackWhite

X

Surface Conditions:

N/AJob Location: Chattanooga, TNCustomer Job #: PO 59077ICS WO#: 140132


4 Photos Attached


Note 2 Initial inspection revealed all samples have numerous small indications ≤ to 1/64" in diameter. The unseasoned samples displayed 4-6 times the number of small indications as the seasoned samples. (These small indications were too numerous to count.)

Note 3 Reinspection revealed all samples have many small indications ≤ to 1/64" in diameter, but fewer in number than observed at the initial inspection.

eweiveR remotsuCleveL)ngiS(naicinhceT SCI)tnirP(naicinhceT SCI r

Certification Number Authorized Inspector

David W. Ivey III

ASNT 67926




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Liquid Penetrant Inspection Report Report Number:140132D

Page 1 of 4


Portable

Structure: SS Pots 3.4 Qt and 1.9 QtThickness: Approx 1/16"

XX

Stainless SteelN/A :htgneL:retemaiD NA



Cal Due:


3/20/20133/20/2014




3

Certification #:

X

Lighting Equipment

Fixed

1@1/2", 3@3/32", 2@1/16", 6@1/32"

See Note 2

1 @ 1/2", 2 @ 1/32" See Note 3

See Note 3

√√

Post Wash InspectionPost Wash Inspection

Rou

nded

Pot SS 3.4 QtBrushedBrushed

BrushedBrushed

Pot SS 1.9 QtPot SS 3.4 Qt

Initial InspectionInitial Inspection

11F017

Pot SS 1.9 Qt √√

Alig

ned

Rej

ect

Cra

ck

Lap

L.O

.F.

Poro

sity

Seam

Slag


Dia

met

er

Leng

th

Und

ercu

t

Line

ar

Drawing Number:2/20/2014



Not Used


> 1000 µW/cM2



Penetrant TypeX


Certification #:

Developer Type

Remarks


Material Type:


Light Meter



Con

ditio

n

Acc

ept

Certification #:


Material/Lighting and Inspection Information SectionFinal Brushed Surface

Date:


BlackWhite

X

Surface Conditions:

N/AJob Location: Chattanooga, TNCustomer Job #: PO 59077ICS WO#: 140132


3 Photos Attached


Note 2 Initial inspection revealed all samples have numerous small indications ≤ to 1/64" in diameter. Major indications around rivet location would be normal for a lap joint.

Note 3 Post wash inspection revealed some indications ≤ to 1/64" still remain, but in small quantity. Major indications at all rivet locations and at burst in 1.9Qt still remain.

eweiveR remotsuCleveL)ngiS(naicinhceT SCI)tnirP(naicinhceT SCI r

Certification Number Authorized Inspector

David W. Ivey III

ASNT 67926




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From: [email protected]: Trecia JohnsonCc: [email protected]; [email protected]: Re: FW: Maricopa County/Fajita SkilletDate: Thursday, February 13, 2014 3:19:07 PMAttachments: Weight_Cindy.vcf

Skillet cleaning procedures.pdf

Hi Trish,

Here is the information you requested.

Cindy Weight Sr. Manager Brand Protection, Quality and Regulatory Compliance [email protected] Cell: 503-481-4979 Fax: 864:597-6910

America's diner is always open

CONFIDENTIALITY NOTICE: This e-mail communication and any attachments may contain proprietaryand privileged information for the use of the designated recipients named above. Any unauthorizedreview, use, disclosure or distribution is prohibited. If you are not the intended recipient, please contactthe sender by reply e-mail and destroy all copies of the original message.

From: Trecia Johnson To: "[email protected]" , "[email protected]" , "[email protected]",

Date: 02/13/2014 03:20 PM Subject: FW: Maricopa County/Fajita Skillet

Good afternoon. My name is Trecia Johnson. I am working with Greg Myers on an FDAproject involving the usage of Cast Iron as a serving utensil. We would like to identify theexact commercial cleaning method of serving utensils in your restaurant. We believe this is ahighly critical aspect to be presented to the FDA committee. I just wanted to follow up withyou and ask if you would be so kind as to email the cleaning process.
mailto:[email protected]:[email protected]:[email protected]:[email protected]
BEGIN:VCARDX-LOTUS-CHARSET:UTF-8VERSION:3.0PRODID:-//Lotus Development Corporation//NONSGML Notes 8.5.3//EN_CFN:Cindy Weight/ARGN:Weight;Cindy;;;ADR;TYPE=WORK;TYPE=PREF:Field;;;;;;TEL;TYPE=WORK:864-597-8800EMAIL;TYPE=WORK;TYPE=PREF;TYPE=INTERNET:[email protected]:Denny's Inc.;9514REV:20140130T143928ZEND:VCARD

SKILLET SMALLWARES Equipment Required: Bus Tub Dishmachine Products Required: Pot and Pan Detergent PAM Oasis 137 Orange Force Skillets 1. Fill a bus tub in the dish area with liquid pot and pan detergent. 2. After bussing tables, remove all food from skillet and place in bus tub to soak. 3. This will cool the skillet down as well as make it easier to clean. 4. Do not soak silverware and skillets together – this may cause silverware to rust. 5. After soaking, remove skillets from bus tub and wash in dish machine. 6. Allow to air dry completely. 7. Once dry, service assistants must season skillets to prevent rust. Spray a light coat of PAM onto entire surface of skillet.�

Please advise if there is a: 1. Pre-soak / pre-spray 2. Mild scrub as needed 3. Followed by Commercial Cleaning with (Low or High Temperature) Dish Washer 4. Air Dry 5. Re-oil Thank you so much, I greatly appreciate your assistance. Trecia Johnson Customer Compliance and Logistics Manager Lodge Manufacturing204 East 5th StreetSouth Pittsburg, TN 37380423.837.7181 office 423.637-2086 cell 423.837-8279 fax [email protected]

Made in the USA From: Greg Myers Sent: Tuesday, January 28, 2014 2:14 PMTo: Trecia JohnsonSubject: FW: Maricopa County/Fajita Skillet Here is the first email from Denny’s. Greg Myers Lodge Manufacturing Divisional Sales Manager Foodservice Division T: 423 837 7181 Direct: 423 305 6575 [email protected]

mailto:[email protected]:[email protected]

www.Lodgemfg.com From: [email protected] [mailto:[email protected]] Sent: Friday, January 27, 2012 12:15 PMTo: Greg MyersCc: [email protected]; [email protected]: RE: Maricopa County/Fajita Skillet Greg,

Maricopa County, AZ has adopted the Federal 2009 Food Code in it's entirety. The applicable sectionis 4-101.12. which reads:

Cast Iron, Use, Limitation (A) Except as specified in (B) and (C) of this section cast iron may not be used for utensils or food-contact surfaces of equipment.

(B) cast iron may be used as a surface for cooking.

(C) Cast iron may be used in utensils for serving food if the utensils are used only as part of anuninterrupted process from cooking through service.

Cindy Weight Denny's Sr. Manager, Brand Protection, Quality [email protected] Cell: 503-481-4979 Fax: 864:597-6910 Office: 864-597-8810 ext 65531

From: "Greg Myers" To: Cc: , Date: 01/27/2012 12:59 PM Subject: RE: Maricopa County/Fajita Skillet

Tom, I have a call out to Michelle. I am trying to get a hard copy/language of the code. I have spoken with twodifferent departments so far trying to access this info. More to come… Greg Myers Lodge Manufacturing Divisional Sales Manager Foodservice Division T: 423 837 7181

http://www.lodgemfg.com/mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]

Direct: 423 305 6575 [email protected] www.Lodgemfg.com From: [email protected] [mailto:[email protected]] Sent: Friday, January 27, 2012 11:56 AMTo: Greg MyersCc: [email protected]; [email protected]: Maricopa County/Fajita Skillet

Greg,

Thanks for taking my call. I am going to give you Michelle Roemersberger's information on this emailas well.

Michelle Roemersberger, Maricopa County Health Inspector [email protected]

I will contact you on conference call with Maricopa County. Tom HallSr. ManagerQuality AssuranceDenny's Brand [email protected]

mailto:[email protected]:////c/www.Lodgemfg.commailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]

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From: Tijerina, RobertTo: Trecia JohnsonSubject: RE: Cast IronDate: Thursday, February 13, 2014 6:13:17 PM

Yes…with the exception of the oil treatment that should follow. But, most of our restaurantsare not rubbing the oil into the cast iron, they are just spraying it, with an oil bottle. Robert G. TijerinaCategory Leader, Carlson RestaurantsT: +1 (972) 662-4677 | F: +1 (972) 307-6087 | mailto:[email protected] Marsh Lane | Carrollton, TX 75007 | U.S.A. | www.carlson.com |www.tgifridays.com

From: Trecia Johnson [mailto:[email protected]] Sent: Thursday, February 13, 2014 6:00 PMTo: Tijerina, RobertSubject: RE: Cast Iron Thank you for the feedback. Would it be correct to say that cast iron is treated the same as the otherdishes as far as cleaning is concerned? Trecia JohnsonCustomer Compliance and Logistics Manager Lodge Manufacturing204 East 5th StreetSouth Pittsburg, TN 37380423.837.7181 office423.637-2086 cell423.837-8279 [email protected]

Made in the USA

mailto:[email protected]:[email protected]:[email protected]://www.carlson.com/http://www.tgifridays.com/mailto:[email protected]

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From: Tijerina, Robert [mailto:[email protected]] Sent: Thursday, February 13, 2014 5:59 PMTo: Trecia JohnsonSubject: RE: Cast Iron They are sprayed off. Thank you. Robert G. TijerinaCategory Leader, Carlson RestaurantsT: +1 (972) 662-4677 | F: +1 (972) 307-6087 | mailto:[email protected] Marsh Lane | Carrollton, TX 75007 | U.S.A. | www.carlson.com |www.tgifridays.com

From: Trecia Johnson [mailto:[email protected]] Sent: Thursday, February 13, 2014 5:56 PMTo: Tijerina, RobertSubject: RE: Cast Iron Are the dishes pre-soaked, or sprayed off prior to putting in the commercial dishwashers?

From: Tijerina, Robert [mailto:[email protected]] Sent: Thursday, February 13, 2014 5:54 PMTo: Trecia JohnsonSubject: RE: Cast Iron Trecia – I found out that we do not have a formalized process that our restaurants follow incaring for our cast-iron griddles. But, they do wash and sanitize in a high temp dishwasher. Some restaurants will spray oil/treat the griddles once washed, but not all of them. Thank you.Robert G. TijerinaCategory Leader, Carlson RestaurantsT: +1 (972) 662-4677 | F: +1 (972) 307-6087 | mailto:[email protected] Marsh Lane | Carrollton, TX 75007 | U.S.A. | www.carlson.com |www.tgifridays.com

From: Trecia Johnson [mailto:[email protected]] Sent: Thursday, February 13, 2014 11:51 AMTo: Tijerina, Robert

mailto:[email protected]:[email protected]://www.carlson.com/http://www.tgifridays.com/mailto:[email protected]:[email protected]:[email protected]://www.carlson.com/http://www.tgifridays.com/mailto:[email protected]

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Subject: RE: Cast Iron Good morning. I just wanted to follow up with you. Have you been able to confirms the exactprocess for commercial cleaning in Friday’s. Is there a: pre-wash / soakfollowed by dishwasher (low or high temperature washer)air drythen re-oil We are working on an FDA project involving the usage of Cast Iron as a serving utensil. Thisinformation would greatly assist. Thanks again, Trecia JohnsonCustomer Compliance and Logistics Manager Lodge Manufacturing204 East 5th StreetSouth Pittsburg, TN 37380423.837.7181 office423.637-2086 cell423.837-8279 [email protected]

Made in the USA

From: Tijerina, Robert [mailto:[email protected]] Sent: Friday, February 07, 2014 5:47 PMTo: Trecia JohnsonSubject: RE: Cast Iron Trecia - so that I don’t mislead anyone, I’ve requested this info from QA. I’ll get back toyou. Robert G. TijerinaCategory Leader, Carlson RestaurantsT: +1 (972) 662-4677 | F: +1 (972) 307-6087 | mailto:[email protected]

mailto:[email protected]:[email protected]:[email protected]

4201 Marsh Lane | Carrollton, TX 75007 | U.S.A. | www.carlson.com |www.tgifridays.com

From: Trecia Johnson [mailto:[email protected]] Sent: Friday, February 07, 2014 2:19 PMTo: Tijerina, RobertSubject: FW: Cast Iron Good afternoon, my name is Trecia Johnson. I work in the Compliance department for LodgeManufacturing. I am working with Greg Myers on the FDA project involving Cast iron as a servingutensil. Can you confirm the exact process regarding the cleaning of cast iron items. Is there a pre-wash / soak, followed by dishwasher (low or high temperature washer), air dry, then re-oil? Thank you so much for all of your assistance, Trecia JohnsonCustomer Compliance and Logistics Manager Lodge Manufacturing204 East 5th StreetSouth Pittsburg, TN 37380423.837.7181 office423.637-2086 cell423.837-8279 [email protected]

Made in the USA

From: Greg Myers Sent: Friday, January 24, 2014 10:47 AMTo: Trecia JohnsonSubject: FW: Cast Iron

http://www.carlson.com/http://www.tgifridays.com/mailto:[email protected]:[email protected]

Fridays Greg MyersLodge ManufacturingDivisional Sales ManagerFoodservice DivisionT: 423 837 7181Direct: 423 305 [email protected]

From: Tijerina, Robert [mailto:[email protected]] Sent: Monday, January 20, 2014 10:02 PMTo: Greg MyersSubject: RE: Cast Iron They are running them through dish, Greg. Thank you.

From: Greg Myers [[email protected]]Sent: Monday, January 20, 2014 11:44 AMTo: Tijerina, RobertSubject: Cast Iron

Robert, I am working on a FDA project and needed some info. Can you tell how your stores arewashing our cast iron pieces? Are they running them through the dishwasher or cleaning them in a 3compartment sink? Thank you for your help! Greg MyersLodge ManufacturingDivisional Sales ManagerFoodservice DivisionT: 423 837 7181Direct: 423 305 [email protected]

mailto:[email protected]://www.lodgemfg.com/mailto:[email protected]:[email protected]://www.lodgemfg.com/

From: Caldera, AmandaTo: Trecia JohnsonCc: Nystrom, Kix; Greg MyersSubject: RE: Lodge Cast IronDate: Thursday, February 13, 2014 6:23:05 PM

Yes. Amanda Z. CalderaSenior Purchasing AssistantThe Cheesecake Factory Incorporated26901 Malibu Hills Road Calabasas Hills, CA 91301( (818) 871-3000 Ext.3330 * [email protected]: 1-877-554-8332Nothing will work unless you do.The portal is your friend!

“This message and any attachments are solely for the intended recipient and may contain confidential orprivileged information. If you are not the intended recipient, any disclosure, copying, use, or distribution of theinformation included in this message and any attachments is prohibited. If you have received thiscommunication in error, please notify us by reply e-mail and immediately and permanently delete this messageand any attachments. Thank you."

From: Trecia Johnson [mailto:[email protected]] Sent: Thursday, February 13, 2014 4:20 PMTo: Caldera, AmandaCc: Nystrom, Kix; Greg MyersSubject: RE: Lodge Cast Iron Thank you so much for providing this information. I will advise if the issue we present is accepted bythe FDA committee that meets in May. Is it accurate to say that with the acceptation of re-oiling the cast iron, that the cast iron piece arecleaned the same as all other dishes? Trecia JohnsonCustomer Compliance and Logistics Manager Lodge Manufacturing204 East 5th StreetSouth Pittsburg, TN 37380423.837.7181 office423.637-2086 cell

mailto:[email protected]:[email protected]:[email protected]:[email protected]://us.greatrated.com/cheesecake-factorytjohnsonHighlight

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423.837-8279 [email protected]

Made in the USA

From: Caldera, Amanda [mailto:[email protected]] Sent: Thursday, February 13, 2014 6:17 PMTo: Trecia JohnsonCc: Nystrom, Kix; Greg MyersSubject: RE: Lodge Cast Iron Hello, Per the Chef the cast iron pieces are:

1. Mild scrub as needed2. Commercial Cleaned with High Temperature Hobart dishwasher3. Air Dry4. Re-oil

Please lets us know if/when you get your certification. Thank you,Amanda Z. CalderaSenior Purchasing AssistantThe Cheesecake Factory Incorporated26901 Malibu Hills Road Calabasas Hills, CA 91301( (818) 871-3000 Ext.3330 * [email protected]: 1-877-554-8332Nothing will work unless you do.The portal is your friend!

mailto:[email protected]:[email protected]

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“This message and any attachments are solely for the intended recipient and may contain confidential orprivileged information. If you are not the intended recipient, any disclosure, copying, use, or distribution of theinformation included in this message and any attachments is prohibited. If you have received thiscommunication in error, please notify us by reply e-mail and immediately and permanently delete this messageand any attachments. Thank you."

From: Trecia Johnson [mailto:[email protected]] Sent: Thursday, February 13, 2014 12:07 PMTo: Caldera, Amanda; Nystrom, KixSubject: FW: Lodge Cast Iron Good afternoon, my name is Trecia Johnson. I work in the Compliance department for LodgeManufacturing. I am working with Greg Myers on the FDA project involving Cast iron as a servingutensil. Can you confirm the exact process regarding the cleaning of cast iron items. Is there a pre-wash / soak prior to putting dishes in the dishwasher? If so, can you confirm theprocess please: Please confirm or advise if commercial cleaning involves the following process:

1. Pre-soak / or Pre-Spray2. Mild scrub as needed3. Commercial Cleaning with (Low or High Temperature) Dish Washer4. Air Dry5. Re-oil

Thank you so much for all of your assistance, Trecia JohnsonCustomer Compliance and Logistics Manager Lodge Manufacturing204 East 5th StreetSouth Pittsburg, TN 37380423.837.7181 office423.637-2086 cell423.837-8279 [email protected]

http://us.greatrated.com/cheesecake-factorymailto:[email protected]:[email protected]

Made in the USA

From: Greg Myers Sent: Friday, January 24, 2014 10:47 AMTo: Trecia JohnsonSubject: FW: Lodge Cast Iron Cheesecake factory Greg MyersLodge ManufacturingDivisional Sales ManagerFoodservice DivisionT: 423 837 7181Direct: 423 305 [email protected]

From: Caldera, Amanda [mailto:[email protected]] Sent: Monday, January 20, 2014 5:16 PMTo: Greg MyersSubject: FW: Lodge Cast Iron FYI Amanda Z. CalderaSenior Purchasing AssistantThe Cheesecake Factory Incorporated26901 Malibu Hills Road Calabasas Hills, CA 91301 T: (818) 871-3000 Ext.3330 E-Fax: 1-877-554-8332E:[email protected] portal is your friend.

"This message and any attachments are solely for the intended recipient and may contain confidential or privileged information. If youare not the intended recipient, any disclosure, copying, use, or distribution of the information included in this message and anyattachments is prohibited. If you have received this communication in error, please notify us by reply e-mail and immediately andpermanently delete this message and any attachments. Thank you."

mailto:[email protected]://www.lodgemfg.com/mailto:[email protected]

From: Nystrom, Kix Sent: Monday, January 20, 2014 3:07 PMTo: Caldera, Amanda; Chisholm, RyanCc: Howard, WadeSubject: RE: Lodge Cast Iron Dish machine air dry and re-oil. Kix Kix McGinnis Nystrom

Vice President of Kitchen Operations

The Cheesecake Factory Restaurants, Inc.

Office 818- 871-3077

Cell 818- 522-7445

Fax 866-743-1783

[email protected] information contained in the transmission maybe confidential and legally privileged. If the person receiving thismessage is not intended recipient, Please advise the sender and delete this transmission and all copies. Thank you foryour cooperation

From: Caldera, Amanda Sent: Monday, January 20, 2014 10:02 AMTo: Chisholm, Ryan; Nystrom, KixCc: Howard, WadeSubject: RE: Lodge Cast Iron Hello, Please advise. Amanda Z. CalderaSenior Purchasing AssistantThe Cheesecake Factory Incorporated26901 Malibu Hills Road Calabasas Hills, CA 91301 T: (818) 871-3000 Ext.3330 E-Fax: 1-877-554-8332E:[email protected] portal is your friend.

"This message and any attachments are solely for the intended recipient and may contain confidential or privileged information. If youare not the intended recipient, any disclosure, copying, use, or distribution of the information included in this message and anyattachments is prohibited. If you have received this communication in error, please notify us by reply e-mail and immediately andpermanently delete this message and any attachments. Thank you."

From: Greg Myers [mailto:[email protected]] Sent: Monday, January 20, 2014 9:48 AMTo: Caldera, AmandaSubject: Lodge Cast Iron

outbind://5-0000000035a382fe84ff77438a7bac5263cac40a07006d3220447f5dbe4f949a1357d70a7b9700ac7fdeb1c600000acb4ea2a3336347af1af1425499ba4600add2a171790000/[email protected]:[email protected]

Happy New Year Amanda! I am working on a FDA project and would like to know how your stores are washing the mini castiron pieces? Are they running them through the dishwasher or using a three compartment sink? Thank for the feedback! Let me know if there is anything I can do for you! Greg MyersLodge ManufacturingDivisional Sales ManagerFoodservice DivisionT: 423 837 7181Direct: 423 305 [email protected]

mailto:[email protected]://www.lodgemfg.com/

From: Bri MalaspinoTo: Sean BowdenCc: Trecia JohnsonSubject: Re: Western Sizzlin Skillet Washing ProcessDate: Saturday, February 15, 2014 3:10:47 PM

Hi Sean,Thank you for taking the time to write this detailed description. I very much appreciate your time, aswell as the time your staff gave us.

It was a pleasure to meet part of your team and work with them as they described/demonstrated theirprocess.Thanks again.Bri MalaspinoCreative Manager // Lodge Cast Iron

On Feb 15, 2014, at 3:01 PM, "Sean Bowden" wrote:

> Ms. Bri Malaspino,>> This is the e-mail that you requested detailing our process for the use of Lodge Cast Iron Platterswhich we use for our "Sizzlin Platters". We keep our platters stacked on a stainless shelf behind ourcooks grill. When a steak is nearing the end of its cooking, the cook sprays a platter with a generouscoating of non-stick cooking spray "Pam" just on the food contact surface. The cook then places theplatter on an induction cooktop surface set on the highest setting. When the platter is hot, they put thesteak on the platter and put the platter on a wooden serving base. The server delivers the platter onthe base and when the customer is done, the server places the cooled platter and base into a bustub. The person washing dishes collects the bustubs and separates the dishes. They spray off the plattersand bases using a prerinse hose, they scrub with abrasive pad only if needed, rack them onto astandard rack, and then run the dishes through a conveyor dish machine with chemical sanitizer anddrying agent. The platters and bases are allowed to drain of water after exiting the machine and thenare carried back to the cooks line shelf where they are restacked for the next use.>> We also use Melco Cleveland 44125 aluminum alloy plates on a black plastic base for serving steaks. The process for these plates and bases is identical to the platters except for one step. They are notsprayed with "Pam" or preheated by induction. They are just kept warm under a standard "Glo-Ray"Foodwarmer. The process for serving, cleaning and storing the plates is the same as the platters.>> I hope this helps. If you have any questions or need further clarification, don't hesitate to e-mail orcall the steakhouse at 423-942-5777.>> Respectfully,>> Sean Bowden>> Manager Western Sizzlin Skillet Washing Steps1. Pre-Rinse / Spray2. Scrub As needed3. Low Temperature Dishwasher4. Air Dry5. Re-oil

mailto:/O=FIRST ORGANIZATION/OU=FIRST ADMINISTRATIVE GROUP/CN=RECIPIENTS/CN=BMALASPINOmailto:[email protected]:[email protected]

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http://hdl.handle.net/2027/umn.31951002840720j

http://hdl.handle.net/2027/umn.31951002840720j

Cast Iron & Stainless Steel PT Indications - Conversion Chart

Identification Condition Inches mm Type of Discontinuity

Item A Seasoned Cast Iron 1 ≥ 1/16" , 2@1/32" 1 ≥ 1.5875mm , [email protected] Rounded

Item D Seasoned Cast Iron 1 @ 1/16" , 4@1/32" [email protected] , [email protected] Rounded

Item B Unseasoned Cast Iron 1@1/8" , 1@3/32" , 2@1/16" , 7@1/32" [email protected] , [email protected] , [email protected] , [email protected] Rounded

Item C Unseasoned Cast Iron 1@1/8" , 3@1/16" , 11@1/32" [email protected] , [email protected] , [email protected] Rounded


Item A Seasoned Cast Iron 1@1/16" , 2@1/32" , multiple ≤ 1/64" 1 ≥ 1.5875mm , [email protected] , multiple ≤ 0.396875mm Rounded

Item D Seasoned Cast Iron 2@1/32" , multiple ≤ 1/64" [email protected] , multiple ≤ 0.396875mm Rounded


SS 1.9 Qt Brushed 1 @ 1/2" , 3@3/32" , 2@1/16 , 6@1/32 [email protected] , [email protected] , [email protected] , [email protected] Rounded

SS 3.4 Qt Brushed multiple ≤ 1/64" multiple ≤ 0.396875mm Rounded


SS 1.9 Qt Brushed 1 @1/2" , 2@1/32" , multiple ≤ 1/64" [email protected] , [email protected] , multiple ≤ 0.396875mm Rounded

SS 3.4 Qt Brushed multiple ≤ 1/64" multiple ≤ 0.396875mm Rounded

Dye Penetrant Inspection

For Welds and Materials per ASME Section VIII, Appendix 8

Indications with major dimensions greater than 1/16" shall be considered relevant

The following revelevant indications are unacceptable:

All relevant linear indications

Rounded indications greater than 3/16" (4.8mm)

Four or more rounded indications in a line separated by 1/16' (1.6mm) or less edge to edge

For evaluation, the maximum dimension of rounded indications shall be considered as its size.

Indications are rejectable as defects if:

a. Individual indications are ≥ 1/8" (3.17mm)

b. Distribution of scattered rounded indication exceed concentration API 1104 (Standard for Welding Pipelines and related facilities)

c. Clustered rounded indications > 1/2" (12.7mm)

d. Combined length of clustered indications > 1/2" in any 12' (304.8mm) weld

e. Any individual indication in a cluster > 1/16" (1.59mm)

Afterwash PT Inspection Indications

IndicationsInitial PT Inspection

Afterwash PT Inspection Indications

PT Inspection Indications

Attachment #12

The scientific data performed by use of liquid penetrant, has been utilized to show the level of porosity,

equivalent cleanability, and ability to withstand oxidation. Liquid penetrant is a type of porosity test used

to analyze the level of surface flaws.

All scientific data has been officially signed by the technicians performing the examination. To view these

documents please click on the links below.

To view all the attachments:

https://www.dropbox.com/sh/jebe88disvr5sdu/EtRKk-GgB0

To view attachment #2 only:

https://www.dropbox.com/sh/5cdicqtedhcvgmb/N1w74F_fNj


https://www.dropbox.com/sh/zjucudtba511ygo/0dpt4tJCYx


https://www.dropbox.com/sh/b2qli2dtz1uvn7q/GsvkRV6Pre

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