- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door gasket falling apart on small reach in cooler. Replace door gasket.2. Damaged walls of walk in cooler in basement need repair. repair wall.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door gasket falling apart on small reach in cooler. Replace door gasket.2. Damaged walls of walk in cooler in basement need repair. repair wall.
Location: Basement
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice dispensing platform soiled. Clean and sanitize.
Location: Bar
Equipment: Ice bin
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09/25/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE (1) ROACH FOUND IN EMPLOYEE RESTROOM IN BASEMENT. CORRECTED DURING INSPECTIONNOTE : RELIABLE PEST CONTROL LAST SITE VISIT WAS 02/24/14
Location: Basement
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING OBSERVED BEFORE PUTTING ON NEW GLOVES
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COFFEE GRINDS AND ICE INSIDE HANDSINKDISCONTINUE USING THE HANDSINKUSE THE DISHMACHINE AREA OR A BUCKET FOR WASTE WATER AND DUMP INTO MOP SINK OR DISHMACHINE AREA
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STORING WATER PITCHERS AT HANDSINKSTORE WATER PITCHERS SEPARATE FROM HANDSINK
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH SANITIZER AT 0 PPM AND THEN ADDED TOO MUCH BLEACH.
Location: Kitchen
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03/14/2014 | Recheck |
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE (1) ROACH FOUND IN EMPLOYEE RESTROOM IN BASEMENT. CORRECTED DURING INSPECTIONNOTE : RELIABLE PEST CONTROL LAST SITE VISIT WAS 02/24/14
Location: Basement
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING OBSERVED BEFORE PUTTING ON NEW GLOVES
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COFFEE GRINDS AND ICE INSIDE HANDSINKDISCONTINUE USING THE HANDSINKUSE THE DISHMACHINE AREA OR A BUCKET FOR WASTE WATER AND DUMP INTO MOP SINK OR DISHMACHINE AREA
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STORING WATER PITCHERS AT HANDSINKSTORE WATER PITCHERS SEPARATE FROM HANDSINK
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH SANITIZER AT 0 PPM AND THEN ADDED TOO MUCH BLEACH.
Location: Kitchen
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03/10/2014 | Recheck |
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE (1) ROACH FOUND IN EMPLOYEE RESTROOM IN BASEMENT. CORRECTED DURING INSPECTIONNOTE : RELIABLE PEST CONTROL LAST SITE VISIT WAS 02/24/14
Location: Basement
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING OBSERVED BEFORE PUTTING ON NEW GLOVES
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COFFEE GRINDS AND ICE INSIDE HANDSINKDISCONTINUE USING THE HANDSINKUSE THE DISHMACHINE AREA OR A BUCKET FOR WASTE WATER AND DUMP INTO MOP SINK OR DISHMACHINE AREA
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: STORING WATER PITCHERS AT HANDSINKSTORE WATER PITCHERS SEPARATE FROM HANDSINK
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH SANITIZER AT 0 PPM AND THEN ADDED TOO MUCH BLEACH.
Location: Kitchen
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02/28/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 2-DOOR GLASS REACH IN COOLER. PLEASE DO NOT STORE FOOD INSIDE IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Reach in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: BASEMENT AND BASEMENT PREP AREA. ESTABLISHMENT IS ON A MONTHLY CYCLE WITH PEST CONTROL COMPANY, PER OWNER. OBSERVED ROACHES IN BASEMENT.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN THE SOILED EXTERIOR OF HOOD.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. 2-DOOR GLASS DOOR COOLER.
Location: Cook line
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) 2-DOOR REACH IN COOLER ACROSS FROM GLASS DOOR COOLER. PLEASE REPLACE MISSING DOOR GASKET. 2) 2-DOOR UPRIGHT GLASS DOOR COOLER DOES NOT MAINTAIN TEMPERATURE. REPAIR DOOR TO SLIDE, ETC...(REPLACE LIGHT AND LIGHTGUARD IN SAME COOLER. 3) PLEASE DEFROST CHEST FREEZERS, AS APPLICABLE.
Comments: 5/30 GLASS 2-DOOR COOLER DOES NOT KEEP TEMPERATURE AT 41 DEGREES AND BELOW. OWNER HAS AGREED TO USE COOLER FOR NONPOTENTIALLY HAZARDOUS FOOD ONLY AND WILL SCHEDULE REPLACEMENT OR MAJOR REPAIR.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) 2-DOOR REACH IN COOLER ACROSS FROM GLASS DOOR COOLER. PLEASE REPLACE MISSING DOOR GASKET. 2) 2-DOOR UPRIGHT GLASS DOOR COOLER DOES NOT MAINTAIN TEMPERATURE. REPAIR DOOR TO SLIDE, ETC...(REPLACE LIGHT AND LIGHTGUARD IN SAME COOLER. 3) PLEASE DEFROST CHEST FREEZERS, AS APPLICABLE.
Comments: 5/30 GLASS 2-DOOR COOLER DOES NOT KEEP TEMPERATURE AT 41 DEGREES AND BELOW. OWNER HAS AGREED TO USE COOLER FOR NONPOTENTIALLY HAZARDOUS FOOD ONLY AND WILL SCHEDULE REPLACEMENT OR MAJOR REPAIR.
Location: Cook line
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) 2-DOOR REACH IN COOLER ACROSS FROM GLASS DOOR COOLER. PLEASE REPLACE MISSING DOOR GASKET. 2) 2-DOOR UPRIGHT GLASS DOOR COOLER DOES NOT MAINTAIN TEMPERATURE. REPAIR DOOR TO SLIDE, ETC...(REPLACE LIGHT AND LIGHTGUARD IN SAME COOLER. 3) PLEASE DEFROST CHEST FREEZERS, AS APPLICABLE.
Comments: 5/30 GLASS 2-DOOR COOLER DOES NOT KEEP TEMPERATURE AT 41 DEGREES AND BELOW. OWNER HAS AGREED TO USE COOLER FOR NONPOTENTIALLY HAZARDOUS FOOD ONLY AND WILL SCHEDULE REPLACEMENT OR MAJOR REPAIR.
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. FANGUARDS OF UPRIGHT GLASS DOORS COOLER.
Location: Cook line
Equipment: Upright cooler
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05/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 2-DOOR GLASS REACH IN COOLER. PLEASE DO NOT STORE FOOD INSIDE IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Reach in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: BASEMENT AND BASEMENT PREP AREA. ESTABLISHMENT IS ON A MONTHLY CYCLE WITH PEST CONTROL COMPANY, PER OWNER. OBSERVED ROACHES IN BASEMENT.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN THE SOILED EXTERIOR OF HOOD.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. 2-DOOR GLASS DOOR COOLER.
Location: Cook line
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) 2-DOOR REACH IN COOLER ACROSS FROM GLASS DOOR COOLER. PLEASE REPLACE MISSING DOOR GASKET. 2) 2-DOOR UPRIGHT GLASS DOOR COOLER DOES NOT MAINTAIN TEMPERATURE. REPAIR DOOR TO SLIDE, ETC...(REPLACE LIGHT AND LIGHTGUARD IN SAME COOLER. 3) PLEASE DEFROST CHEST FREEZERS, AS APPLICABLE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) 2-DOOR REACH IN COOLER ACROSS FROM GLASS DOOR COOLER. PLEASE REPLACE MISSING DOOR GASKET. 2) 2-DOOR UPRIGHT GLASS DOOR COOLER DOES NOT MAINTAIN TEMPERATURE. REPAIR DOOR TO SLIDE, ETC...(REPLACE LIGHT AND LIGHTGUARD IN SAME COOLER. 3) PLEASE DEFROST CHEST FREEZERS, AS APPLICABLE.
Location: Cook line
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) 2-DOOR REACH IN COOLER ACROSS FROM GLASS DOOR COOLER. PLEASE REPLACE MISSING DOOR GASKET. 2) 2-DOOR UPRIGHT GLASS DOOR COOLER DOES NOT MAINTAIN TEMPERATURE. REPAIR DOOR TO SLIDE, ETC...(REPLACE LIGHT AND LIGHTGUARD IN SAME COOLER. 3) PLEASE DEFROST CHEST FREEZERS, AS APPLICABLE.
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. FANGUARDS OF UPRIGHT GLASS DOORS COOLER.
Location: Cook line
Equipment: Upright cooler
|
05/23/2013 | Routine |
- Transferring foods between customers (corrected)
Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
Comments: Dessert ice cream toppings for customers. Need to discard after each table usage.201: Returned food; reservice or resale"After being served or sold and in the posession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption"
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves. Need to wash hands before putting on gloves
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1. Need to use lids and straws
Location: Kitchen
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over ready to eat lettuce
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bucket inside handsink. Please keep it free to wash hands.
Location: Kitchen (front)
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Onion soup
Location: Kitchen
Equipment: Walk in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Trash bag used for lettuce. Use a food grade bag
Location: Kitchen
Equipment: Walk in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal coat stored on food shelving. Store in office or non-food area
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Upright cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 12/27/12:1. Handwashing at 2-bay sink after touching pork
Location: Kitchen
Equipment: 2-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop handle touching consumer ice
Location: Bar
Equipment: Ice bin
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12/27/2012 | Recheck |
- Transferring foods between customers
Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
Comments: Dessert ice cream toppings for customers. Need to discard after each table usage.201: Returned food; reservice or resale"After being served or sold and in the posession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption"
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves. Need to wash hands before putting on gloves
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1. Need to use lids and straws
Location: Kitchen
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over ready to eat lettuce
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bucket inside handsink. Please keep it free to wash hands.
Location: Kitchen (front)
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Onion soup
Location: Kitchen
Equipment: Walk in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Trash bag used for lettuce. Use a food grade bag
Location: Kitchen
Equipment: Walk in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal coat stored on food shelving. Store in office or non-food area
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Upright cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop handle touching consumer ice
Location: Bar
Equipment: Ice bin
|
12/19/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TURNED DOWN THE TEMPERATURE
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STEAKS OVER BAG OF POTATOES.
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: WALK IN COOLER FAN DUSTYBOX FAN IN KITCHEN DUSTY
Location: Walk-in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: WALK IN COOLER FAN DUSTYBOX FAN IN KITCHEN DUSTY
Location: Kitchen
|
08/03/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TURNED DOWN THE TEMPERATURE
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STEAKS OVER BAG OF POTATOES.
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: WALK IN COOLER FAN DUSTYBOX FAN IN KITCHEN DUSTY
Location: Walk-in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: WALK IN COOLER FAN DUSTYBOX FAN IN KITCHEN DUSTY
Location: Kitchen
|
07/27/2012 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon and wash bucket inside. Nothing inside handsink.
Location: Kitchen
Equipment: Hand sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Basement
Equipment: Walk in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Monitor concentration of bleach water sanitizer for sanitizing food contact surfaces
Location: Kitchen
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03/31/2012 | Routine |
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