CLEAN AND MAINTAIN THE COOLER HANDLES, DRAWERS, DISH MACHINE TABLE, DISH MACHINE, SHELVING, UNUSED EQUIPMENT, COOKING EQUIPMENT AND ANY OTHER MISC ARTICLES THAT ARE HANDLED REGULARLY.
CLEAN AND MAINTAIN THE FOOD PREP SINK COMPARTMENTS BETWEEN EACH USE.
CLEAN AND MAINTAIN THE HAND SINKS, TOWEL DISPENSERS AND SOAP DISPENSERS IN KITCHEN DAILY.
CLEAN AND MAINTAIN THE SLICER, BULK CONTAINERS
DATE MARK ALL FOOD ITEMS IN WALK-IN COOLER STORAGE AND ENSURE THAT THE FOOD ITEMS ARE DISCARDED WITH IN 7 DAYS.
PROVIDE 50-200PPM CHLORINE AT DISH MACHINE. CHLORINE CONTAINER EMPTY UPON ARRIVAL FOR INSPECTION AND CORRECTED.
PROVIDE A STATE OF MN CFM. APPLICATION MAILED TO THE MDH.
REPAIR PIPE LEAK UNDER FOOD PREP SINK NEAR BACK DOOR. THIS SINK IS NOT WORKING DUE TO BROKEN P-TRAP.
VENTILATION HOOD ABOVE DISH MACHINE NOT EXHAUSTING THE HEAT AND STEAM. MAKE PROPER REPAIRS.
WHIPPED BUTTER IS POTENTIALLY HAZARDOUS AND MUST BE MAINTAINED AT 41F OR LOWER. TIME AS A PUBLIC HEALTH CONTROL MAY BE USED AND MAX LIMIT FOR STORAGE AT ROOM TEMP IS 4 HOURS.
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