Holy Grill

Bleach and quat were mixed to make sanitizer solution for soaking cleaning clothes for the surfaces. , , Requirement:, Do not mix bleach and quat. Use either bleach solution at 100 ppm or quat solution at 200 ppm concentration for the surfaces.

Internal temperature of pork patties stored in prep cooler drawer located under the grill was between 9C-9.6C, , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., , Pork patties were moved to walk in cooler during inspection.

- Internal temperature of beef patties stored in two trays in the warmer was 28.5 C 34C., , - The warmer was not turned on., , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C or higher., , - Beef patties were discarded during inspection., - Warmer was turned on.

Knives were stored in the gap between counters; this area cannot be cleaned and sanitized adequately., , Requirement:, Do not store knives in the gap between counters to prevent contamination.

No pest control records were maintained., , Requirement:, , Maintain pest control records on monthly basis.