Grey Eagle Hotel - Events

The concentration of quats sanitizer available onsite was measured at a concentration of 100ppm. , , Sanitizer concentration was adjusted to 200ppm during inspection.

The hot holding unit used to store cooked ground meat was measured at a temperature of 50C., , Burner used to heat unit was re-lit during inspection, allowing unit to reach a temperature of 60C.

Perishable food ingredients were observed being stored above the inserts of a prep cooler, causing these foods to be stored at inadequate temperatures.

The plumbed sink available for handwashing was located an outdoor area away from the food handling area inside the enclosed food preparation structure. , , The plumbed sink was moved closer to the enclosed food preparation structure during inspection.

Ready-to-eat baked products were displayed in front of a customer accessible area without a sneeze guard or other form of protection. , , Food was moved away from customer accessible area during inspection.

Sufficient test strips to confirm the concentration of quats sanitizer were not available onsite at the time of inspection. , , Acquire suitable test strips to confirm the concentration of sanitizer available onsite.