Brouhaha

The bleach sanitizer solution in the spray bottles in the kitchen was measured at 0 ppm., , -Ensure that the bleach solution is maintained at 100 ppm.

1) Eggs and Creamers were stored at room temperature. , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher., , 2) Cheese in the insert was measured at 7 degrees C., -Ensure that the perishable food is measured at 4 degrees C or less under refrigeration., , 3) Cut fruits were placed on the ice., -Ensure that the perishable food is stored in an insert on ice so the temperature can be maintained at 4 degrees C or less.

There was no chlorine tested in the chemical dishwasher and no sanitizer was dispensed during the cycle., When observed no dish machine chlorine sanitizer bottle was available for dishwashing. It was explained to the operator that proper dish machine chlorine should be used to supply chlorine in the dishwasher to sanitize., , -Ensure that the chlorine is maintained and tested at 100ppm for the dishwasher.

Hand wash sink in the front was also used for washing juice mixers and glasses., , -Ensure that the hand sink is designated for hand washing only.

Grease and food debris accumulation was observed under the cookline and in hard-to-reach areas., , -Clean the areas.

No chlorine test strips were available in the facility., , -Obtain valid chlorine test strips.