The Hunger's Point

1. A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Operator prepared 100 ppm bleach sanitizer during inspection., - Provide sanitizer at all stations where open foods are handled/prepared., , 2) Soiled cleaning cloths were stored on food contact surfaces and flour bags. , - Store cloths in a sanitizing solution between use. Designate linen basket for used cloths.

A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.

Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator prepared QUAT (200 ppm) sanitizer in washcloth bucket., - Operator instructed to immediately replace or repair the dispenser.

No chlorine and QUAT test strips were available on-site to check surface sanitizer concentration., - Acquire chlorine and QUAT test strips.

1. Metal pots, trays, and buckets were observed stored directly on the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor., , 2. Single use disposable cups were used as scoops for bulk items and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.