Blanco Cantina

The Quat sanitizer in all the sanitizer buckets and the spray bottles were measured above 400ppm except the one holding the utensils at the cook line, it was measured less than 150ppm., , -Please dilute the solutions or make new sanitizer solutions and ensure that the Quat sanitizer is maintained at 200ppm.

1)Big containers of popcorn and nacho chips were stored on the food counter in the hand wash splash zone., -Ensure that a splash guard is installed beside the hand sink or that the food preparation is done further away from hand sink., , 2) Food in the inserts was uncovered in the prep line cooler, in the walk-in cooler as well as in the hot holding unit., -Ensure that the lids are provided for the inserts and the food is covered to protect it from contamination.

The water was very hot for the back kitchen hand sink near the walk-in cooler. On checking it was observed that the cold-water knob at the bottom was turned off., * The cold-water knob was turned on., * After turning on the cold-water knob it took a long time for the water to heat up and so the operator mentioned that he will call in the plumber to check on it., , -Ensure that the hot and cold potable water is always turned on and available in the facility.

1) No pest control records were available., -Ensure that the pest control records are available., , 2) Mouse droppings were noticed under the bib station and in the beverage dry storage area., -Clean the mouse droppings.

1)Scoops were stored inside the food containers., -Ensure that the scoops are stored in such a way that the handle does not come in contact with the food., , 2) Dried food debris were noticed on the lids of the food container., -Clean the lids of the food containers.