Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Employees must use gloves or other barrier when handling ready-to-eat foods; observed employee place nacho chips in tray with bare hands
Manual/Mechanical Warewashing and Sanitizing Ensure proper amount of sanitizer (200-400 PPM Quaternary) is being used during ware washing; observed no detectable amount of sanitzer in 3 compartment sink. Change sanitizer more frequently
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