Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,) Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016) An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
CLEAN THE SOILED TOILET AND HAND WASH SINK. HOT WATER REACHED 117F THAN WENT DOWN. OBSERVED 2 KRAFT AMERICAN CHEESE SLICES, 1 PROVOLONE AND SALAMI, AND 1 OSCAR MAYER BOLOGNA PACKAGES ALL OBSERVED ROTTING. REHEATING MUST BE DONE TO 165F MINIMUM BEFORE PLACING ON ROLLER UNIT. THE DISPENSER IS GIVING 0PPM QUAT.
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