Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Hand washing is the only task allowed at the hand sink. Observed kitchen hand sink is being used to store bags of food while they are being drained.
Manual/Mechanical Warewashing and Sanitizing Provide quaternary ammonium sanitizing solution for manual ware washing at a concentration of 150-400PPM. Observed <100PPM in use.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a stem thermometer for the cooks so they can monitor the hot and cold potentially hazardous food temperatures.
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