Toxic Items Properly Labeled/Stored/Used Maintain chlorine sanitizer between 50-100ppm and provide a label for chemical items being held in spray bottles to prevent contamination. Observed chlorine sanitizer in three compartment sink at 200+ppm and bleach water in spray bottle with no label on three compartment sink.
Labeling "Provide labeling for all food items produced on site and securely packaged for self service; label should include production address, ingredient list, and weight of food item(s). Observd no label on securely packaged sugar cookies."
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