CHORINE SANITIZER IN 3RD COMPARTMENT SINK WAS GREATER THEN 200 PPM. MAINTAIN SANITIZER BETWEEN 100 - 200 PPM.
DISCONTINUE STORING SOFT DRINKS ON FLOOR. STORE AT LEAST 6 INCHES ABOVE THE FLOOR ON NSF APPROVED SHELVES/RACKS.
PROVIDE A THERMOMETER FOR CHECKING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS SUCH AS PIZZA AND HOTDOGS.
PROVIDE A THERMOMETER IN UPRIGHT FREEZER.
PROVIDE TEST STRIPS FOR CHECKING CONCENTRATION OF CHLORINE SANITIZER.
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DISCONTINUE STORING COATS, PURSES OR ANY OTHER PERSONAL ITEMS ON FOOD SHELVING. STORE AWAY FROM FOOD, EQUIPMENT AND SINGLE SERVICE ITEMS.
DISCONTINUE STORING SOFT DRINKS ON FLOOR. STORE AT LEAST 6 INCHES ABOVE THE FLOOR ON NSF APPROVED SHELVES/RACKS.
PROPERLY SECURE ALL CARBON DIOXIDE TANKS, INCLUDING EMPTY TANKS.
PROVIDE A FINGERNAIL BRUSH AT HANDWASHING SINK.
PROVIDE TEST STRIPS FOR CHECKING CONCENTRATION OF CHLORINE SANITIZER.
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PROVIDE TEST STRIPS FOR CHECKING CONCENTRATION OF CHLORINE SANITIZER. PROPER CONCENTRATION IS 50-200 PPM IN 3 COMPARTMENT SINK AND 100-200 PPM IN SPRAY BOTTLES.
REMOVE UNAPPROVED CROCK POT. IF REPLACED, PROVIDE AN NSF APPROVED UNIT.
SPRAY BOTTLE HAD 0 PPM CHLORINE. PROVIDE A SANITIZER SOLUTION WITH 100 - 200 PPM CHLORINE FOR WIPING DOWN SURFACES.
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