Pita Melt

1. The chlorine sanitizer spray bottle at the back food handling area exceeded 500 ppm. The concentration of the chlorine sanitizer solution at the front preparation area exceeded 1000 ppm., , - Operator instructed to dilute the concentrated solution to the required and food safe level of 100 ppm., , - Ensure that to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips., , 2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. , , - Operator was instructed to use along with sanitizing solution., , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.

Raw eggs were stored above produce and ready-to-eat food items in the standing refrigerator at the back preparation area., , Ensure to not store raw eggs above or in close proximity with vegetables or ready to eat food items.

The whole back kitchen is chaotic and disorganized. Remove unused items, remove personal things, organize the rest and clean.

1. Accumulation of grease observed on the exhaust ventilation hood in the cooking area. , , - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.