Handwashing Facilities With Soap and Towels Observed that hand wash sink located in food prep area had no soap provided to it. Manger placed soap on hand wash sink in order to correct on site. All hand wash sinks must be provided with soap at all time sin order to promote proper hand washing.
Toxic Items Properly Labeled/Stored/Used Observed that sanitation bucket and spray bottle had no name marked indicating the type of chemical contained. Employee wrote name on containers with a marker in order to correct on site. All chemicals must have a label indicating type of chemical contained in order to prevent contamination.
Manual/Mechanical Warewashing and Sanitizing "No sanitation was observed to be contained inside sanitation bucket. Employee poured more chlorine into bucket in order to correct. Sanitation level after mixing new solution with chlorine was of 200 ppm. Make sure to use sanitation test strips in order to check for proper sanitation level, for chlorine (bleach) no more than 200 ppm"
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed that thermometer i8nside reach in cooler was reading incorrect temperature of 44 degrees F when true temperature was of 38 degrees F. Replace thermometer in order to check for proper temperatures. All cooling devices must be provided with at least one working thermometer in order to check for proper temperatures.
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