Storage and maintenance of wet and dry wiping cloths Observation: Sanitizer rag draped over sanitizer bucket. Sanitizer rags must be stored in sanitizing solution when not in use.
Plumbing system maintained in good repair Observation:Leak under three compartment sink where stopper lever is attached in wash basin of three compartment sink. All plumbing must be maintained free of leaks.
Food is properly labeled Observation:Bread and cookies available for sale self service unlabeled.All self service must be labeled individually or a sign must be posted that a list of ingredients are available.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Door gaskets and inside of prep cooler on line has become soiled. Must keep clean to prevent buildup of bacteria and contamination.
Drying mops Observation:Wet mop head stored in a heap inside bucket strainer with out a bucket. All mops must be hung or draped over something to air dry.
Material characteristics of non-food contact surfaces Observation: The laminate on the left side of the prep table is peeling away from the vertical wall. Laminate must be replaced or repaired to make surface smooth, easily cleanable, and non absorbent.
Sanitizers Observation: Sanitizer concentration not proper in 3 compartment sink or sanitizer bucket. Sanitizer bleach must be between 50-100 ppm for proper sensitization.
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