Heaven Artisan GF Cuisine

1. Several containers of raw chicken were stored at room temperature. Staff was breading chicken but was doing other tasks. Ensure excess is stored in the cooler until staff is ready to use it. , 2. Used utensils were stored in water and vinegar. Ensure utensils are stored in ice was or a sanitizer solution when not in use.

Staff was adding chlorine to the soapy water to wash and sanitize dishes. Ensure dishes are washed with soap and water, rinsed, soaked in 100-200ppm chlorine sanitizer for 2 minutes then air dried. Reviewed dishwashing procedures onsite. Do not add chlorine to the soapy water. Please review with staff.