Melissa's Missteak

QUAT sanitizer solution in the spray bottle on the main cook line measured 0ppm. Solution was emptied and re-made to be 200 ppm QUAT. , , - Please ensure all sanitizer concentrations are at the appropriate level.

Observed some very quick handwashing, handwashing without soap, and staff not fully drying their hands before returning to work. , , - Please ensure hands are washed appropriately, and as often as necessary to prevent contamination of food.

Some chemical spray bottles were missing labels. , , - Please ensure all chemicals used are appropriately labelled to indicate their contents.

Meats in the ice bath beside the hot holding unit were warm. Internal temperature around 10C. Inserts were sitting on top of ice and were not submerged in ice. Items were moved back into the refrigerator., , - Please ensure all foods are held below 4C or above 60C. If ice baths are to be used, then items need to be fully submerged in ice.

Some raw burger patties were being portioned right next to the hand sink where there is no splash guard. , , - Please ensure no food handling happens right next to the sink to prevent splashing onto food. Or install a splash guard on the sink.

No QUAT test strips could be located onsite. , , - Please acquire appropriate test strips for all chemicals used.

Many small flies were noted in the kitchen. , , - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.

One of the lights on the main cook line was missing its shatterproof cover. , , - Please replace the cover.

There was some food debris, dust, and grease buildup noted in the following locations: , , - Inside sliding door bar fridge , - Hood vents , - The main cook line (in the tile grout), - By the pop syrup shelf, , Please clean the facility including but not limited to these areas.